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Smoked Mackerel Dip.

4 Scallions
2 Tablespoons Olive Oil
2 Smoked Mackerel Fillets
Juice one Lemon
2 teaspoons of Horseradish Sauce
2 Egg yolks
Good grating of Black Pepper
90ml (3 oz. ) Sunflower Oil
90ml (3 oz. ) Olive Oil

Trim the scallions and chop them finely.
Put these in a small pot with the 2 tablespoons of olive oil and cook very gently, covered, for about ten minutes until they are soft.
Take the mackerel off its skin and shred it gently with your fingers into the mortar. (be sure to discard any bones)
Put the mackerel, the scallions, lemon juice and horseradish along with the egg yolks and pepper into a food processor and whizz together.
While still running dribble in the olive and sunflower oils.

This makes a very good dip with crackers or raw vegetables or a spread for toast or crackers.

March 29, 2010 11:01 AM | 0 Comments
  Martin Dwyer
Consultant Chef