Quick & healthy lunch
If you are looking for a healthy lunch recipe to put on some delicious sourdough bread and you like the taste of mackerel and lemon, this mackerel pate is the lunch recipe for you. I often go for this bread topper because I always liked the taste and oiliness of mackerel. I used to make this recipe with just the fish, mayonnaise and some pepper and salt, but after discovering the combination with cream cheese and preserved lemon, I never really looked back.
Why is mackerel good for you
Mackerel is considered some of the most healthy and nutritious fish to eat. They are an excellent source of protein, vitamins B2, B3, B6, and B12, and vitamin D. Their flesh is also full of minerals like copper, selenium, and iodine. Some of these fishes also contain good amounts of iron and vitamin B1.
Fresh or canned Mackerel
Both fresh and tinned mackerel have their own unique benefits and drawbacks.
Fresh mackerel is a highly nutritious fish that is rich in omega-3 fatty acids, vitamins, and minerals. It is also a good source of protein. Fresh mackerel is known for its distinct, rich flavor, and it is a popular ingredient in many traditional dishes. One downside of fresh mackerel is that it can be quite perishable and should be consumed or cooked within a day or two of purchasing.
Tinned mackerel, on the other hand, has a longer shelf-life and can be stored for several months. It is also a convenient and easy way to add fish to your diet, as it can be eaten straight from the can or added to salads, sandwiches, and other dishes. Tinned mackerel is also a good source of omega-3 fatty acids and other nutrients, but it may have lower nutritional value than fresh mackerel, due to the preservation process.
In terms of taste, fresh mackerel have stronger flavor than the tinned one, it have a stronger fishy smell and taste. It also tend to be a bit more moist than tinned mackerel.
Ultimately, whether you choose fresh or tinned mackerel will depend on your personal preferences and the specific application you have in mind. If you prefer the taste and texture of fresh fish and can use it within the short shelf life, fresh mackerel might be the better choice for you. On the other hand, if you prefer the convenience and longer shelf life of tinned fish, tinned mackerel could be a great option.
Mackerel pate with preserved lemon and capers
- Drain the tin of mackerel and discard the olive oil.
- Cut the preserved lemon very fine. Slice the spring onions in little rings. Chop the parsley.
- Combine all ingredients in a bowl and smash everything together until you've got a nice consistency.
- Season with salt and pepper to taste.
- Serve on some rye crackers or some (toasted) sourdough bread slices.