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Ingredients

Method

  • 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.

Recipe from Good Food magazine, June 2007

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A star rating of 4.8 out of 5.16 ratings
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