Name: Smoked Mackerel Dip with Spring Onions and Horseradish Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: British
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 vegetables (such as carrot sticks, cucumber sticks, and celery)

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Introduction

This smoked mackerel dip is a flavorful and creamy treat that’s perfect for easy snacking or entertaining. Combining smoky fish with a hint of horseradish and fresh spring onions, it’s a versatile dip that pairs wonderfully with crunchy raw vegetables.

A white round bowl filled with creamy tuna salad that has small green herb bits mixed in, sitting in the center of a white square plate. Around the bowl, there are fresh crisp vegetable sticks arranged neatly: green celery sticks on the right side with one celery stick dipped into the tuna salad, green cucumber sticks on the front left, and red bell pepper sticks on the back left of the plate. The entire setup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g smoked mackerel fillets, skinned and finely flaked
142ml tub soured cream
Bunch of spring onions, trimmed and finely chopped
4 tsp horseradish
Selection of crunchy raw vegetables, to serve

Instructions

Step 1: In a mixing bowl, combine the flaked smoked mackerel, soured cream, and finely chopped spring onions. Stir well to create a textured dip.
Step 2: Add the horseradish to the mixture and stir until evenly incorporated. Spoon the dip into a serving bowl.
Step 3: Serve immediately with sticks of crunchy raw vegetables for dipping, or chill in the fridge before serving.

Tips & Variations

You can substitute smoked mackerel with other smoked fish or drained tinned tuna for a different flavor. To reduce fat, use half-fat crème fraîche instead of soured cream.
This dip also works well as a spread for sandwiches or crackers.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir. It is best enjoyed cold but can be allowed to sit at room temperature for a few minutes to soften slightly.

How to Serve

A white bowl filled with a creamy, light beige tuna salad with visible small bits of herbs, centered on a white square plate. Around the bowl are long sticks of fresh vegetables: bright green celery sticks placed inside the tuna salad and around the bowl, dark green cucumber slices on one side, and red bell pepper strips on the other, all neatly arranged. The dish sits on a white marbled surface, with soft natural light highlighting the fresh textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mackerel instead of smoked?

Fresh mackerel has a different flavor and texture; the smoky taste is essential to this dip. If using fresh, you would need to cook and season it first, but it won’t have the same smoky depth.

Is horseradish necessary?

Horseradish adds a sharp, spicy kick that balances the creamy dip. You can reduce the amount or omit it if you prefer a milder taste, but it is recommended for authentic flavor.