Since I read "The Art of Simplicity" by Dominigue Loreau a few years ago my life has changed. For better. I took words "less means more" deep to my heart. I started to prefer quality to quantity, to choose more carefully what I buy, wear, eat. I started to treat my skin with natural, mostly organic products - oils, butters, essential oils and now I have much more room on shelves in my bathroom and much more beautiful skin.
This book teaches how to live elegant and perfectly, how to create space around ourselves which don't overwhelm us with to many things, how to choose things which are useful, simple, natural but sophisticated and ageless. It teaches that a way in which we treat our body and mind is very important, that laugh and creative, positive thoughts in our minds are powerful and can change our life for better, that rest is very important and, most of all, staying truth to yourself. It reminds us not to waste our time for things which are not worth it. It tells that we can stay beautiful without many beauty products which women's magazines and adds tell us me must buy. And also how we can eat simple but delicious and healthy food.
I remember this spread from my childhood but, as I was a picky-eater, I don't think it was my favourite food at that time (I preferred cookies, of course). But change is part of our lives (click) and now I love it. It is simple and mackerel is a delicious, oily fish - a rich source of omega-3 fatty acids that are very important for our health.
"They are particularly seen beneficial in reduction of blood pressure, inflammation, arthritis, pains and aches, controlling depression and enhancing brain function, besides anti-cancer properties. Interestingly, the unique cardio protective effect of omega 3 fatty acids is mainly due to its five properties: stabilising the internal lining of coronary arteries, preventing inflammation to spread and damage the walls of coronary arteries, preventing cells from becoming sticky and clot with each other, normalising irregular heart beats and reducing blood fat levels. "* Our body can't make them therefore we should take them from food.
Here, in Ireland buying mackerel (fresh or smoked) is very easy. It is also inexpensive compered to other fishes. Smoked mackerel spread is so easy to make. It tastes great on a fresh bread. It is a wonderful example how simple, even humble food can be delicious.
1 whole smoked mackerel or about 250 gram / approx. 8.8 oz smoked mackerel fillets
1/2 small onion or 1 shallot (very finely chopped)
1-2 tsp. Dijon mustard
1-2 tsp. cream horseradish
1 tsp. lemon juice
2 Tbsp. olive oil (or mayo)
2 handfuls of chopped parsley leaves
pinch of dried thyme
black pepper to taste
chopped spring onions to serve (optional)
Remove the skin from the mackerel, discard any bones, head and tail. Break up the flesh into a bowl. Add the onion, olive oil or mayo, lemon juice, parsley, thyme, pepper, 1 tsp. mustard and 1 tsp. horseradish. Mix well until all ingredients are combined, taste and add more mustard and horseradish if needed. Serve on fresh bread sprinkled with chopped spring onions.