Located above Billingsgate Market in London's Docklands
VIEW ALL COURSESSmoked Mackerel Dip
Ingredients
Serves 62 ready to eat smoked mackerel fillets
2-3 tablespoons natural yoghurt or fromage frais
1-2 teaspoons creamed horseradish
1 tablespoon chopped fresh chives
ground black pepper (optional)
carrot, cucumber & breadsticks to serve
Description
We make this recipe for classes of children to taste so it does serve up to about 30!
How to prepare
Peel away the skin form the mackerel fillets and remove the pin bones from the centre.
Place in a bowl and roughly flake with a fork, add the yoghurt or fromage frais, horseradish and chives.
Beat well, season with black pepper if liked and serve with vegetables, apples and bread sticks or toast. Or use to fill jacket potatoes or sandwiches.
