by Charlotte Watts
2 smoked, peppered mackerel
125 g crème fraiche
150 g live whole milk yoghurt
Juice of half a lemon
1 tsp horseradish sauce
Toast, crackers or vegetable sticks (see recipe on page XX)
2 lemons cut into wedges to serve
- Blend all the ingredients, to the consistency you prefer – from very smooth to quite rough.
- Put into a bowl, cover and chill for at least 2 hours.
- Eat with toast, crackers or vegetable sticks (see recipe), adding lemon juice from the wedges to taste.