Mackerel pâté and baked goats’ cheese charcuterie board

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.