I'm sure we've all heard about good fats and bad fats, and saturated fats and the different types of unsaturated fats.
Here is a recipe that provides good ratios of the right types of fats in a spread to be used like spreadable butter - so I guess it's like a margarine but without the hydrogenated oils.
Combine 500g butter (warmed to room temperature) with 1/2 Cup extra virgin olive oil and 1 Cup flax seed oil.
Blend until smooth with a food mixer and transfer whilst still soft into a glass storage jar (preferably glass because oils next to plastics promotes leaching of plastic compounds into our foods). Refrigerate and use as you would spreadable butter.
Limitations of this spread is that it can't be heated because heating damages the constitution of the flaxseed oil - which needs to be kept refrigerated to prevent rancidity.
I find it palatable but my children find the flaxseed oil taste a bit too strong - so to please them I switch the ratios of olive oil and flaxseed oil (1 Cup olive oil and 1/2 Cup flaxseed oil) which they find completely palatable in their sandwiches.