Mackerel is classed as an oily fish which we need to keep our blood in top condition – it thins and cleans the blood meaning we have better blood flow and therefore lowers blood pressure leading to better heart health. Rich in Omega 3 and Omega 6, mackerel is beneficial to brain health, it enhances our cognitive and behavioural processes along with memory – in fact these essential fatty acids have been linked to helping prevent dementia and depression!
There have also been links to mackerel helping with arthritis due to its anti-inflammatory properties and as it also contains Coenzyme Q10 which is an antioxidant, mackerel is thought to reduce the risk of some cancers including lowering the risk of breast cancer.
I love this recipe, it’s embarrassingly simple but totally worth the 3 minutes it takes to put it together.
1 pack of smoked mackerel – approx 3-4 fillets
1-2 tbsp horseradish
60g cream cheese
2 tbsp chopped dill
1. Flake apart the mackerel and using a fork, combine with all the other ingredients reserving a small amount of dill to sprinkle on the top (told you it was embarrassingly simple!).
I prefer my pate to have quite a lot of horseradish so adjust the amount to your taste. On the rare occasion I happen to have a tablespoon of sour cream leftover from a Chilli night, then I’ll add this in but it’s not necessary.
Enjoy and let us know how it goes!
*Please be aware that pregnant women should avoid due to its high mercury levels which can pose a health risk to mother and child.