Now this recipe, it’s not a combination that instantly springs to mind, in fact I remember Gregg being dubious when we cooked this on Eat Well for less. … however it works. This is a great way to get oily fish back on the menu for family meals.
Oily fish is such a important food to try and incorporate into your weekly meal planning due to the omega 3 content. Omega 3’s are a essential fatty acids that have anti-inflammatory effects, can help with brain health, cognitive function, heart health and even asthma.
I hope you enjoy the recipe – do make sure to turn off the heat before adding in the sauce of the yoghurt will curdle.
SMOKED MACKEREL CARBONARA
Ingredients
- 450 g spaghetti
- 2 tsp horseradish sauce
- 400 g greek yoghurt
- 4 eggs
- 60 g parmesan cheese finely grated
- 1 tsp sea salt
- freshly ground black pepper
- 1 tsp rapeseed oil
- 2 medium courgettes grated
- 350 g boneless smoked mackerel skin removed and flaked
- 240 g baby spinach
- 1 small bunch flat leaf parsley roughly chopped
Instructions
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Bring a large saucepan of salted water to the boil, add the spaghetti and stir well. Simmer for 12-15 minutes until cooked.
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While the pasta cooks, prepare the sauce. Whisk together the horseradish sauce, yoghurt, eggs and parmesan. Season with black pepper.
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Heat a large pan until medium hot, add the oil and stir fry the courgette for 2 minutes until it has started to soften.
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Add the smoked mackerel, mix well then cook for another minute. Stir in the spinach and cook for a couple of minutes until wilted down.
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Turn the heat off (to prevent curdling), add the horseradish and yoghurt mixture into the pan. Stir really quickly until mixed throughout the courgettes and mackerel.
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Drain the pasta and tip straight into the pan, with about 100ml of the cooking water, then stir until totally covered in the sauce.
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Serve straight away with the parsley scattered over the top.
