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.


  • 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


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

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