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