Smoked Mackerel Dip

SMOKED MACKEREL DIP

225g (8oz) ‘ready to eat’ hot smoked mackerel fillets, fresh or defrosted, skinned

115g (4oz) fromage frais

2 x 5mI spoon (2 teaspoons)

creamed horseradish

1 x 5ml spoon (1 teaspoon) fresh chopped dill or parsley

pepper

	METHOD:
1.	Roughly flake the fillets with a fork or wooden spoon.
2.	Beat in the remaining ingredients until well blended.
3.	Serve as a filling for baked potatoes, sandwiches or as a dip with tortilla chips, bread sticks and chopped raw vegetables.