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Nutrition: per serving

  • kcal561
  • fat49g
  • saturates17g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein25g
  • salt2.23g

Method

  • step 1

    In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

RECIPE TIPS
DIFFERENT FISH & LOWER FAT?

You can make this dip with other kinds of smoked fish, or even drained tinned tuna. You can also use it as a spread. To lower the fat in this recipe simply use half-fat crème fraîche instead of soured cream.

Recipe from Good Food magazine, June 2007

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.8 out of 5.16 ratings

fi6jm822iizQcztNcG

Absolutely delicious

hjessen

question

Do you mean fresh grated horseradish?

goodfoodteam avatar
goodfoodteam

Hi, thanks for checking. This should be horseradish sauce in a jar - you can use 'creamed' horseradish sauce or 'hot' horseradish sauce - the latter is hotter/less creamy. We hope this helps. Best wishes, BBC Good Food Team.

hendyhan

Loved this, didn't read the comments before but will try with lemon and pepper next time. Only used half the horseradish as was worried kids wouldn't like it otherwise.

Boa77

Delicious, agree with all the other comments to add lemon and pepper - I blitzed mine quickly in a food processor. Super quick and tasty.

OneLuckyCook avatar

OneLuckyCook

A star rating of 5 out of 5.

I used hot horseradish (rather than creamy one) and still found that adding a dash of fresh lemon juice was necessary to gave it a much needed lift. After that: perfect for scooping with celery sticks or lettuce leafs.

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