This is a favourite of my friends and family. It is so easy to whip up and never fails to impress. You can go as light or heavy on the seasoning as you wish. It also goes beautifully with freshly baked soda bread – so if you’re getting involved with our latest baking feature then definitely make them at the same time.
I make this using a food processor but you can definitely do this by hand.
Ingredients:
- 200g Smoked Peppered Mackerel (skin removed – check for any rogue bones too!)
- 2 Eggs, hard boiled
- 1 x 250g pack of cooked beetroot
- 50g crème fraiche/sour cream
- 1 lemon, zest and juice
- 1 Tbsp Horseradish cream (or to taste)
- Fresh Dill, to serve
Method:
- Begin by removing the skin from the mackerel and flaking it a little to check for any bones that might have been missed.
- Add this to your food processor bowl along with your peeled boiled eggs, drained beetroot, crème fraiche and lemon zest
- Pulse the mixer until you have broken down everything to a chunky consistency.
- Scrape down the sides and then add some horseradish cream and some lemon juice
- Pulse again until the mixture is finer and more even.
- Taste and add more horseradish and/or Lemon juice as you would like. I tend to go heavy here because I like the kick, the strong flavours can take it.
- Don’t work the mix too much otherwise your will end up with a paste.
- Transfer to a serving dish and garnish with lots of dill.
- Serve with fresh bread or crackers.
Written by Talia Berk – Senior Food/Bakery Features Editor
