This ones for those that want to include more oily fish in your diet but aren’t sure how, or even better, those that are just reintroducing fish into the diet.

If you are transitioning from vegetarianism or veganism, oily fish like wild salmon, sardines and mackerel are one of the best things to start with because they are so undeniably packed with nutrition and omega 3’s (a type that you can’t get from plants) that are vital for effective brain function.

And if you aren’t one of those people, well this is just a tasty recipe! And it’s a delicious way to use tinned mackerel, which I know is not a common ingredient for most people. Let’s change that!

Mackerel is a fantastic oily fish to consume, and can be a great cheaper and more easily sourced alternative to salmon (the wild variety of which can be hard to find). Look for “wild mackerel” when you are shopping, and ensure you find one that is in spring water or olive oil (not canola, sunflower or vegetable oil)… The olive oil version tastes a lot better than the spring water if you were wondering.

I’ve used my turmeric garlic cashew cream here which is super creamy and totally ties this dish together.

And if you were wondering, beetroot carpaccio is just a fancy way of saying thinly sliced raw beetroot. There’s something about raw beetroot that I just love! Especially with mackerel and cashew cream, yum!