Smoked mackerel dip
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- Preparation and cooking time
- Total time
- No cook
- Easy
- Serves 2
A tasty dip that you can keep in the fridge for a quick snack, full of omega-3's
| Nutrient | Unit |
|---|---|
| kcal | 561 |
| fat | 49g |
| saturates | 17g |
| carbs | 5g |
| sugars | 5g |
| fibre | 1g |
| protein | 25g |
| salt | 2.23g |
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.
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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