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
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.
In a mixing bowl, stir the smoked mackerel,
soured cream and spring onions together
to make a textured dip, then stir in the
Make a batch of this simple, healthy dip and keep
it in the fridge for whenever you want a quick bite
horseradish. Spoon into a serving bowl and
serve with sticks of raw veg for dipping. Can
be chilled for up to 3 days.