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
- 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
Bring a large saucepan of salted water to the boil, add the spaghetti and stir well. Simmer for 12-15 minutes until cooked.
While the pasta cooks, prepare the sauce. Whisk together the horseradish sauce, yoghurt, eggs and parmesan. Season with black pepper.
Heat a large pan until medium hot, add the oil and stir fry the courgette for 2 minutes until it has started to soften.
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.
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.
Drain the pasta and tip straight into the pan, with about 100ml of the cooking water, then stir until totally covered in the sauce.
Serve straight away with the parsley scattered over the top.