For the King’s coronation, we devised a very special menu for our wood-fired oven. We say that, because you could not possibly cook it in many a wood-fired oven! The starter we selected for King Charles III was smoked mackerel paté. Read on, to find the recipe and the method, get yourself more than a pizza oven, in the shape of a Valoriani woodfired oven, and have a go1

Ingredients

2 fillets of smoked Scottish mackerel (peppered can be used but remove additional pepper from seasoning, if so)

3 tablespoons of horseradish sauce

1 tablespoon of honey

½ tablespoon mustard powder

1 tablespoon of smoked paprika

2 fl oz of Champagne (or white wine)

1 teaspoon of brandy

Fresh thyme (dried is ok)

Finely chopped fresh parsley 

Sea salt

Black pepper

Method

Peel the skin from the mackerel and place on a tray. Evenly pour the honey over the fillets and place the tray in the front of the oven until warm.

Place all of the ingredients in a bowl and tear the warm mackerel fillets into the mixture. Stir well.

Blend to the consistency you prefer to have your paté (coarse or smooth) and serve warm or cool, according to your preference .  You can keep this paté in the fridge for up to 2 weeks, or freeze.

Spoon onto oven-prepared crostini and top with a little sprinkled smoked paprika