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.
I N G R E D I E N T S
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
M E T H O D
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: Humphrey Munson
