I recently went to a nearby{ish} fish market and bought my favourite smoked mackerel, which I love to keep in the fridge for lunchtime nibbles or even to use in a salad.
This time, I decided to make a smoked fish dip instead and it’s a winner!
This Low Carb Smoked Fish Dip is a refreshing alternative to sugar-filled pickled fish, which is a traditional Easter dish.
Try it with some seed crackers for a delicious Easter snack!
You could be a bit fancy and serve it on a platter with some thinly sliced radishes and caper berries… Add in some seed crackers on the side and you have a winner appetizer or snack.
Servings: 6-8 {makes about 2 cups}
Time: 10 minutes
Difficulty: Easy
You will need:
3 cups / 350 g smoked mackerel or any other smoked fish
1/2 red onion, finely chopped
1 tbsp. Italian parsley, finely chopped
2 tbsp. fresh dill, finely chopped
1 tbsp. lemon zest
juice of 1 lemon
1 heaped tbsp. double cream Greek-style yoghurt
2 heaped tbsp. mayonnaise {check ingredients}
Remove all the bones {if any} and skin from the fish and flake it.
Add in all the rest of the ingredients and mix well.
See, super easy!
I love the crunchy bits of onion in this dip, but if it bothers you, you could also grate the onion for a finer texture.
Totally yum also as a little fish taco, wrapped in a crisp lettuce with cheese, tomato, etc.
Ok, so hopefully you’ve got your Easter menu sorted – whether you’re planning an elaborate feast or a simple gathering…
Try this smoked fish dip!
P.S. This fish curry will also go down a treat!
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