Fresh & Zingy Mackerel Dip with Homemade Tortilla Chips

This is a really easy appetiser suggestion if you’ve got friends over dinner; quick, fresh and delicious. It’s also great for a light lunch served with an asian style noodle salad or similar.

INGREDIENTS

• 1 pack of smoked & peppered mackerel
• 1 tbsp of creme fraîche (or add to suit depending on consistency)
• 1 red chilli, finely diced
• Thumb sized piece of ginger, grated
• Coriander, finely sliced
• Salt and black pepper
• Juice of one lime
• White flour tortillas
• Olive oil

method

Pre-heat the oven to 180C and cut the tortillas into segments. rub with olive oil and season with sea salt. Add to a baking tray and bake until golden – about 8 minutes.

For the dip, first remove the skins from the mackerel fillets and then add to a bowl and using two forks shred the mackerel meat. You get quite a rustic mix doing it this way, if you prefer to use a food processor you’ll get a smoother paté mix.

Once shredded, mix in the creme fraîche, if you prefer a looser consistency use an extra spoon. Add all the remaining ingredients and combine well.

Images: HM