Smoked Mackerel Dip with Breadsticks

Picture and recipe provided by Fish is the Dish

Smoked Mackerel Dip with Breadsticks

General Details
Ingredients

DESCRIPTION

Serves: 4

Prep: 5

Cook: 0

Suggested cooking methods

Cooking Method/Instructions

Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the dip will be. If you prefer a courser type, go easy with the fork.
Add in creme fraiche and lemon juice and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some - but it should be salty enough.
Serve the dip, garnished with the parsley, with the breadsticks on the side.

INGREDIENTS

Ingredients

2 x smoked mackerel fillets
3 tbsp reduced-fat crème fraîche
Squeeze of lemon juice, to taste
Flat-leaf parsley, to garnish
125g box assorted breadsticks

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Smoked Mackerel Dip with Breadsticks

Suggested cooking methods

Cooking Method/Instructions

Ingredients

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