Mackerel pâté and baked goats’ cheese recipe
Mackerel pâté and baked goats’ cheese charcuterie board Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue for this recipe. When the coals are white hot and the flames have died down it's ready for cooking. extra virgin olive oil8 mackerel fillets, all bones removedfew sprigs fresh rosemary, needles picked and choppedfew sprigs fresh thyme, leaves picked and chopped1 lemon, zest only2 tbsp crème fraîche2 tsp horseradish saucesea salt and freshly ground black pepper extra virgin olive oil 8 mackerel fillets, all bones removed few sprigs fresh rosemary, needles picked and chopped few sprigs fresh thyme, leaves picked and chopped 1 lemon, zest only 2 tbsp crème fraîche 2 tsp horseradish sauce sea salt and freshly ground black pepper 1 round goats’ cheese 10 cherry tomatoes, halvedpinch fresh lavenderpinch thyme leavesdrizzle honey 1 round goats’ cheese 10 cherry tomatoes, halved pinch fresh lavender pinch thyme leaves drizzle honey baguette, sliced1 melon, sliced into wedgescharcuterie of your choice baguette, sliced 1 melon, sliced into wedges charcuterie of your choice Method Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute.For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened.To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together.Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top.Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side.