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Preparation : 5 min | Resting : - |
Cooking : - | Equipment : |
Difficulty : | Rating : 2 rates |
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200 | g tinned mackerel fillets |
180 | g full fat cream cheese such as Philadelphia® |
1 | shallot |
10 | sprigs* chives, chopped |
pinch chilli pepper or smoked paprika |
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zest 1 lemon (optional) |
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5 peppercorn blend |
1 | Fit the food processing bowl and install the mini bowl and mini blade. Peel, and halve the shallot; chop in the mini bowl for about 20 seconds using the FOOD PROCESSOR programme. |
2 | Drain the mackerel and add to the mini bowl with the remaining dip ingredients. Mix for about 10 seconds to obtain a smoky-flavoured, spreadable paste. |