Peppered mackerel pate with horseradish and smoked paprika
Mackerel is one of the most nutritional fish we can eat and severely underrated when it comes to a dinnertime delicacy. I've noticed some sort of snobbery out there when it comes to mackerel, this may be due to the plastic shrink wrapping in store or maybe the low cost but mackerel really shouldn't be ignored.
Not only is it delicious, but there's a list of health benefits as long as my arm. Mackerel is packed with Omega 3 and vitamin D, both of which give you luscious locks and beautiful skin. We need this sort of good fat in our lives and should try to get at least 3 portions down a week.
This recipe is a perfect light lunch or dinner time snack. It takes minutes to prepare and even less time to eat. I like mine fiery but if you're not on the same page, just half the quantities of Dijon mustard and horseradish.
- 4 pre-prepared peppered mackerel fillets
- 3 tbsp low fat crème fraiche
- 1 tsp Dijion mustard
- 1 tsp smoked paprika
- 2 tsp horseradish
- 1 lime (just the juice)
- a good handful of dill
- Grilled red peppers
- I mean there isn't really a method here...Just remove the skin from the mackerel and then place all the ingredients into a large bowl and mash together with a fork. If you can, try and pull out all the bones you can see.
- Serve on warm ciabatta with rocket, grilled red peppers and chilli. Delish!