Smoked mackerel dip

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olive magazine

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Recipe by olive magazine

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1. Flake the fish into a processor, add the butter and whizz with the horseradish, lemon juice and a grind of pepper.
2. Pile into a bowl and serve with breadsticks for dipping. If making in advance, allow to come up to room temperature before serving.

Per serving

433 kcalories, protein 9.8g, carbohydrate 1.1g, fat 43.3 g, saturated fat 21.1g, fibre 0.1g, salt 1.58 g

Latest comments and suggestions

• troli

  09 February 2008

  troli rated and commented on this recipe

  

  This has got to be the easiest dip in the world. I make it with peppered mackerel and serve it with warm pitta bread fingers. There is never any left !!

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• pam dockerty

  25 June 2008

  pam dockerty commented on this recipe

  I will certainly inform you of my opinion of this dip when I have made it. I will gather the family together for a tasting and pass the response on to you. Pam Dockerty

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• ladypamala

  24 July 2008

  ladypamala commented on this recipe

  Instead of butter, I used low fat cream cheese which makes it lighter and equally delicious!

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• Hazel

  26 July 2008

  Hazel commented on this recipe

  Try using 110g ricotta and 150ml soured cream instead of butter and horseradish, and adding freshly grated nutmeg and freshly milled black pepper. Garnish with miniature capers, cayenne pepper and watercress. Serve with slices of toasted brioche loaf (still warm). For special occasions.

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• cheesy recip

  06 August 2008

  cheesy recip rated and commented on this recipe

  

  if you dont want to use butter use philidelphia light

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• munchies

  08 December 2008

  munchies commented on this recipe

  my daughter loves mackerel so will try this for a xmas dip.

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Ingredients

• 300g smoked mackerel fillets, skinned and any bones removed
• 200g butter , softened
• 2 tbsp creamed horseradish
• half a lemon , juiced
• breadsticks , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Ingredients

• 300g smoked mackerel fillets, skinned and any bones removed
• 200g butter , softened
• 2 tbsp creamed horseradish
• half a lemon , juiced
• breadsticks , to serve

Per serving

433 kcalories, protein 9.8g, carbohydrate 1.1g, fat 43.3 g, saturated fat 21.1g, fibre 0.1g, salt 1.58 g

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