Mackerel and Chive Dip

Mackerel and chive dip is so quick and easy to whip up for unexpected visitors. I like to serve it with little toasts – I think the crunch goes well with the creaminess of the dip. It goes well with crudités and it also makes an excellent sandwich filling. I like to buy the tins of mackerel in olive oil (rather than brine) as they add a smoothness to dip.

Did you know that mackerel is considered to be one of the most nutritious of fish? They’re an excellent source of protein, vitamins B2, B3, B6, and B12, and vitamin D. Their flesh is also full of minerals such as copper, selenium, and iodine. Some varieties also contain good amounts of iron and vitamin B1. Here are some tips from https://www.sydneyfishmarket.com.au/Home/Seafood/Species-Information/List/blue-mackerel about buying and preparing fresh mackerel.

If you like dips, you might enjoy making this one:  https://atamandastable.com.au/white-bean-dip/

Best wishes,

Amanda

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Print Recipe

Mackerel and Chive Dip

a quick and easy dip made with tinned mackerel and cream cheese, chives and lemon juice

Servings: 2 cups

Author: Amanda Lawson

Ingredients

• 125 g tinned mackerel in olive oil, drained of oil
• 250 g light cream cheese,softened
• 1 lemon, zest and juice
• 1 eschallot, peeled and chopped
• 2 tbsp chives, finely chopped, plus extra to garnish
• salt and pepper, to taste
• crackers or toasted bread to serve

Instructions

• Place all the ingredients in a large bowl except the chives and mix with a hand-held blender until smooth.
• Stir in the chopped chives, and season to taste. I find the mackerel pretty salty, so I tend to just add pepper.
• Garnish the dip with a few extra chives and serve on crackers or toasted bread.

Notes

I like to use the tinned mackerel in oil as it gives the dip a creamy texture, and it's not as salty as the tinned mackerel in brine.

I think it goes well with toasted bread - I like the combination of the soft, creamy dip with the crunchiness.

The dip will keep in the fridge for up to 5 days.