Description
A delicious and easy-to-make smoked mackerel dip combining rich smoked mackerel fillets with creamy soured cream and a kick of horseradish. Perfect as a healthy snack or appetizer, served with crunchy raw vegetables for dipping.
Ingredients
Scale
Main Ingredients
- 250g smoked mackerel fillets, skinned and finely flaked
- 142ml tub soured cream
- Bunch spring onions, trimmed and finely chopped
- 4 tsp horseradish
To Serve
- Selection of crunchy raw vegetables (such as carrot sticks, cucumber sticks, and celery)
Instructions
- Prepare the Mackerel: In a mixing bowl, finely flake the smoked mackerel fillets, ensuring there are no bones and skin is removed to create a smooth texture for the dip.
- Combine Ingredients: Add the soured cream and finely chopped spring onions to the flaked mackerel. Stir together thoroughly to form a textured and creamy dip base.
- Add Horseradish: Stir in 4 teaspoons of horseradish evenly into the mixture to give the dip a spicy kick, adjusting to taste if desired.
- Serve and Chill: Spoon the prepared dip into a serving bowl. Serve immediately with sticks of crunchy raw vegetables for dipping. Alternatively, cover and chill in the refrigerator for up to 3 days to allow flavors to meld.
Notes
- You can substitute smoked mackerel for other smoked fish like smoked salmon or trout, or use drained tinned tuna for a different flavor.
- To reduce fat content, replace soured cream with half-fat crème fraîche.
- Keep the dip chilled and consume within 3 days for optimal freshness and safety.
- This dip also works well as a spread on bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Keywords: smoked mackerel dip, fish dip, healthy dip, horseradish dip, appetizer, British recipes
