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
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.
