Omega 3s are wonderful things.
Not only do they sound like a spaceship (“paging the Omega 3, you are on a collision course with EARTH!”), they are also great for your heart, eyes and brain.
I dunno bout you but those are all things I’m pretty keen on maintaining.
Instead of sucking down supplements which, FYI, are neveras good as the real thing, why not try getting more fatty fish in your diet.
And this is where my smoked mackerel pate comes in.
It sounds fancy (anything with pate in the title sounds posh – the word has an accent for pity’s sake) but it’s very simple.
There are 5 ingredients, it takes about 5 minutes to mash together and voila, you’ve added years onto your life.
Spread on hot buttered toast, take on a picnic, dollop onto lettuce leaves…go crazy and eat straight from the tub.
This is the pate that just keeps on giving.
Smoked Mackerel Pate (makes about 2 cups)
- 2 smoked mackerel fillets
- 1 tbsp sour cream
- 2 tsps lemon juice
- 2 tsps fresh horseradish, grated
- black pepper, to taste
- Remove the skin from the fish and flake into a bowl, picking over it so you remove any bones.
- Stir in the sour cream, lemon and horseradish. Mix well then add a sprinkling of black pepper.
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This post was featured on the Healthy Home Economist.