Smoked Mackerel is a great fish, really good for you (ok maybe a bit too much salt but think of all those fish oils), cheap as chips and sustainable to boot. I really love it and enjoy it in many forms, from a home made mackerel pate on toast (just mix with creme fraiche and a tiny bit of butter) to a simple baked potato topping or a buttery, fishy foundation to a spinach salad. Last night C invented another great addition to the smoked mackerel repertoire.

Really simple and really quite delicious, make extra and you can have it for lunch the next day (or even the one after that) just add a few drops of balsamic before you eat to make it more lunchy salady.

Ingredients

1 small onion
2 cloves of garlic
Really big handful of parsley
250g farfalle pasta
3 smoked mackerel fillets
1 yellow pepper
1 tablespoon horseradish
1/2 tub (100g) creme fraiche
Pinch each dried thyme & dried basil
Olive oil, Pepper (no need for salt - mackerel is plenty salty)

Serves 2 with a portion left over for lunch

1 Chop onion then put pasta on to boil
2 Put onion and crush garlic into pan, fry gently in olive oil
3 Chop yellow pepper and add after 4 minutes
4 Chop parsley, flake mackerel
5 When pasta is done drain (but not too well) and mix all ingredients - pop a lid on and let it sit for a minute or two whilst you prepare the plates/set the table
6 Serve with a green salad and lots of ground black pepper on top - goes well with beer (apparently, although I hate the stuff myself…)