Smoked mackerel and horseradish dip

Serves 6-8

(Jason Lowe)

This is a quick and simple one that you can serve with fingers of toast, brown bread or sourdough, or try some leaves of chicory for a healthy alternative.

4 smoked mackerel fillets, skin and bones removed
1tbsp creamed horseradish
2-3tbsp crème fraîche

Put the mackerel fillets in a food processor with a tablespoon of water, or enough to enable it to blend, and blend into a coarse purée.

Add the horseradish and crème fraîche and give it a brief mix, then transfer to a bowl and refrigerate until required.