Smoked Mackerel Dip
View all recipes Published | June 2009
Very quick and easy, fresh, nutritious and ideal as a dip, a sandwich filling or as a pate style starter.
- 3 medium smoked mackerel fillets
- 200g Tims Dairy Greek style natural yogurt
- black pepper
- squeezed lemon juice
Remove the skin from the mackerel fillets and put into a food blender along with the yogurt. Whiz together until smooth and creamy with a slight texture from the mackerel. Add some black pepper and freshly squeezed lemon juice to taste and mix well. Cover the bowl with cling film and place in the fridge until required. Garnish with fresh chopped parsley and serve as required.
