This recipe is very handy and quick to make for a light tea, a picnic or as a nutritious after school snack.
It’s also a great standby for when guests arrive unexpectedly – you could easily whip it up while waiting for the kettle to boil! Tinned fish is a cupboard staple most us us have readily to hand, and if you don’t have mackerel it’s just as good made with salmon or smoked tuna. And you always have some Dizzy Goat Chèrve in the fridge, right?
- 200g Dizzy Goat Chèrve
- 125 g of drained tinned smoked mackerel
- Handful of freshly chopped dill or parsley, or a mix of both
- Very generous twist of fresh ground black pepper
- Half a clove of garlic, finely grated
Place all ingredients in bowl and mash them together thoroughly with back of the fork or for smoother results you can use a food processor.
Serve on crackers, warmed garlic toast or soda bread.