I started out reading this Guardian article so I'm taking that conclusion as my basis but then walking back some of the decisions to keep the calories down and because I couldn't get fresh horse radish.
Ingredients
- 3 hot smoked mackerel fillets
- 150g (low fat) cream cheese
- 100g (fat-free) greek-style yoghurt
- 3 tsp horseradish sauce
- Lemon, to squeeze
- Small handful of dill, finely chopped
Method
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Skin the mackerel fillets and flake three quarters into a food processor with the cheese, yoghurt and horseradish and whizz until smooth.
-
Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish.
Notes
This is version 0.1
I found the consistency too paste-like - next time blend only half the fish initially (or mash it up by hand?).
I served it on pumpernickel toast with cornichons, capers, pickled beetroot and hard-boiled egg.
