Eating to Live with a Badly Behaved Brain.

Smoked Mackerel Pate

Smoked Mackerel Pate

Oily fish such as mackerel is one of the best sources of Omega 3, which is essential for the brain to produce serotonin. This recipe is a quick and easy way to make smoked mackerel pate and give yourself an Omega 3 boost.

The lemon juice adds a kick and provides a little vitamin C. It can be enjoyed with crackers, crusty bread or toast and a green salad for lunch or as a dip with veggie crudites for a snack.

The pate is best eaten the same day whilst fresh but it can be stored overnight in a sealed airtight container in the fridge if necessary.

Smoked Mackerel Pate

Ingredients

2 smoked mackerel fillets, skinned and boned

1 180g tub of full-fat soft cheese

Half a teaspoon cayenne pepper

1 tablespoon lemon juice – fresh or bottled

1 tablespoon fresh chopped parsley (optional)

Freshly ground black pepper to taste

Method

Flake the mackerel into a bowl. Add all the other ingredients. Blitz until smooth with a hand blender. Serve!

Image by Erica Leong via Unsplash.

 

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