Smoked mackerel and horseradish dip with crudités

Smoked mackerel and horseradish dip with crudités

By
From
The Sunday Night Book
Serves
2
Photographer
Patricia Niven

Smoked mackerel has an enduring appeal. And, although dips often get left behind at parties for the razzle-dazzle of pastry items, at the end of the night you will find people diving in! Essentially, this is a cross between a loose pate and a dip, which makes it very versatile. As far as crudités are concerned, I favour fennel, radishes, carrots and cucumber – and actually I love a Bath Oliver or other ship’s biscuit for dipping.

Ingredients

Quantity Ingredient
175g smoked mackerel fillets
30g soft butter
1 tablespoon creamed horseradish
few sprigs tarragon, leaves picked and roughly chopped
1/2 lemon, zest finely grated and juiced
60ml creme fraiche
raw vegetables of your choice, for dipping

Method

  1. Take the skin off the mackerel and break up the fish, checking for bones as you go. Put it in a food processor, along with the butter, horseradish, tarragon and lemon zest, and whizz to a smooth paste. Now add the crème fraîche and a squeeze of lemon juice.
  2. Process for a little longer until the dip is light and fluffy with a nice scoop-able consistency, then taste and season with salt, pepper and lemon juice accordingly. Scrape into a bowl and serve with your choice of crudités for dipping.
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