Simply delicious, this is full of special fats important for the development of brain, eyes and nervous system and is especially good for expectant mothers.
For everyone else, it makes a wonderful dip for celery and carrot fingers or for toasted wholewheat soldiers.
For an even healthier version, substitute the cream cheese for fromage frais, fresh curd cheese or Quark.
250g (9 oz) smoked mackerel fillets, boned
a lemon, juiced
125ml (4 fl oz) filtered water
100g (3 1/2 oz) cream cheese
Skin the fish, place in the blender with the lemon juice and water and blitz until smooth.
Add the cream cheese and process again.
Pour out of the blender into a clean lidded jar and chill in the fridge for an hour or so.
It will keep for about 10 days.
Serve with little Cos lettuce leaves, using them as a scoop.