Smoked Mackerel Dip

Smoked mackerel by itself is a bit like Pacific smoked salmon, but perhaps more salty. I recently had a smoked mackerel dip which was delicious. Charleen Atkins whipped it up during a short visit, she mixes it with horseradish, mayonnaise and lemon juice. Eaten with heated up pita bread, it was very good. By the time she e mailed me her recipe, I had looked up smoked mackerel pate and dip. I decided not to make a pate, too smooth, I liked the fish bits, and I couldn’t be sure if she used mayonnaise or cream cheese and creme fraiche.  I opted for cream cheese and creme fraiche, but I’m sure either way it’s delicious.

Ingredients

Frozen packet of smoked mackerel (two filets)
1 tablespoon cream cheese
3 tablespoons creme fraiche
the zest of one lemon
1 1/2 lemons squeezed, save the leftover half
2 stalks of scallions
4 parsley stalks chopped
1/2 teaspoon horseradish

Directions

Remove the skin from the fish and break up the flesh into a food processor. Pulse to break up the fish one or two times. Add cream cheese and creme fraiche, pulse again, then add the lemon juice and lemon zest. Pulse a few more times. Add the horseradish, pulse again.
Remove and place in a bowl, add chopped scallion and parsley, fold in to the fish mixture, serve with lemon wedges and warm pita bread or french loaf.