Simon © 2011
BEETROOT & SMOKED MACKEREL DIP
1 vac-pack cooked beetroot
2 smoked mackerel fillets, skinned
300g tub Crème Fraiche
Juice of ½ lemon (more to taste if necessary)
Tbsp horseradish sauce
Freshly ground pepper
Simply whiz everything together until smooth then spoon into a white bowl and serve with fingers of toasted pitta bread or breadsticks