Wood-fired Dish Fit for a King: Smoked Mackerel Patė

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 Charlet 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


2 fillets of smoked Scottish Mackerel (peppered can be used but remove additional pepper from seasoning)

3 Tables spoons 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


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 your paté (coarse or smooth), serve warm or cool to your preference .  You can keep this in the fridge for up to 2 weeks, or freeze.

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

On Key

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