- 250g smoked mackerel fillets, skinned and finely flaked
- 142ml tub soured cream
- bunch spring onions, trimmed and finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 tsp horseradish
- selection of crunchy raw vegetable, to serve
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.
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.