Smoked mackerel dip

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• Mo Pen

  21 November 2007

  Mo Pen commented on this recipe

  Enjoyed this as a lunch time snack at work but preferred the recipe made with creme fraiche

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• Lucy

  08 February 2008

  Lucy commented on this recipe

  Enjoyed this as a spread on crisp bread. Used low fat greek yogurt instead as that was all I had. Will be making again.

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• Liz

  18 November 2008

  Liz rated and commented on this recipe

  

  Made this ages ago and loved it. So did the kids.

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• Marion

  14 August 2011

  Marion commented on this recipe

  I do a lot of cooking, but cannot eat dairy (except goat cheese) following E.Coli infection. It would be great to have ideas on making stuff like this which is lactose-free.....

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• Mummachief

  08 September 2011

  Mummachief rated and commented on this recipe

  

  I used smoked peppered Mackerel instead of just smoked and added a bit of freshly squeezed lemon juice and extra pepper. Instead of soured cream I used half fat creme fresh. I served some on some rye crackers. Tomorrow I shall take it to work in a ciabatta with a green leaf salad.

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• MrsBoom

  21 February 2012

  MrsBoom rated and commented on this recipe

  

  Definitely benefitted from a squeeze of lemon juice and swapped the soured cream with no fat Greek yoghurt. Then used it to fill toasted pita bread with plenty of watercress. Yummy.

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• starr

  12 August 2012

  starr commented on this recipe

  When i was in year 5 (i am in year 7 now) a fish lady came to our school. And at the end of our session with her she gave us a small amount of the dip 1 mini carrot and 1 mini bread stick and i thought it was great my m8 did not like hers so i had it. Ever since then i have wanted to make it so 2morrow i am gonna make it hopfully it will be good Wish me the best of luck!!!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

No cook

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

Per serving

561 kcalories, protein 25g, carbohydrate 5g, fat 49 g, saturated fat 17g, fibre 1g, sugar 5g, salt 2.23 g

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