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.