Smoked mackerel dip

Method 1

Ingredients

250g smoked mackerel fillets, skinned and finely flaked

142ml tub soured cream

bunch spring onions, trimmed and finely chopped

4 tsp horseradish

selection of crunchy raw vegetable, to serve

STEP 1

In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

RECIPE TIPS

DIFFERENT FISH & LOWER FAT?

You can make this dip with other kinds of smoked fish, or even drained tinned tuna. You can also use it as a spread. To lower the fat in this recipe simply use half-fat crème fraîche instead of soured cream.

Method 2

Ingredients:

- 2 smoked mackerel fillets

- 1/2 cup mayonnaise

- 2 tablespoons lemon juice

- 1 tablespoon chopped fresh dill

- 1 tablespoon chopped chives

- Salt and pepper to taste

- Optional: 1-2 tablespoons of Greek yogurt for added creaminess

Instructions:

1. Remove the skin and bones from the smoked mackerel fillets, then flake the fish into a mixing bowl.

2. Add the mayonnaise, lemon juice, dill, chives, and Greek yogurt (if using) to the bowl with the smoked mackerel.

3. Mix everything together until well combined.

4. Season with salt and pepper to taste.

5. Serve the smoked mackerel dip with crackers, bread, or vegetable sticks for dipping.

Comments

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