Fish cakes with hake and tarragon
St Dominic School
Smoked mackerel dip with autumn apple juice
250g hot smoked whole mackerel
100g cream cheese
1 tbsp crème fraiche
1 tbsp cider vinegar and or 1tbsp apple juice if sweetness preferred
Chopped chives and ground black pepper
Take mackerel flesh from fish carefully removing all bones and flake in a bowl.
Add cream cheese, crème fraiche, and mix.
Add cider vinegar and /or apple juice to taste.
Mix in chopped chives and season with black pepper.
Chill in ‘fridge before serving with hot toast or biscuits
This can be kept for 3/4days covered with cling film in a refrigerator.