Mackerel and Chive Dip
a quick and easy dip made with tinned mackerel and cream cheese, chives and lemon juice
Servings: 2 cups
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.