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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 6 servings The following items or measurements are not included below: 2 smoked mackerel |
||
| Calories 180 | ||
| Calories from Fat 149 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 230mg | 9% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 5.6g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.0g | ||
| Protein 3.7g | 7% | |
Ingredients
- 2 plain fillets smoked mackerel
- 1 (250 g) container Philadelphia Cream cheese or 1 soft cream cheese
- 2 tablespoons double cream
- 2 tablespoons lemon juice (or sour cream to substitute both)
- salt
- cayenne pepper
- nutmeg
- 2 teaspoons horseradish sauce
- 1 tablespoon finely grated onion
Directions
1
remove skins from mackerel fillets.2
put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness).3
Add Lemon Juice or cream to taste as desired.
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- Course > Appetizers > Dips
- Main Ingredient > Seafood > Fish > Saltwater
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Scąthach
On Nov 5, 2006
I used 'garlic and herb' cream cheese, garlic salt, and white pepper (can't eat that spicy stuff) and stuffed pea pods with it. They disappeared in a blink! I only had 30 pea pods, so I chilled the rest in a mould and it came out beautifully, fantastic with crackers. Three cheers!
From: Mirj
On Oct 28, 2003
Vic, this is divine, please give my compliments to your mum! I made this last night and was scarfing the whole thing down with some red peppers. I just made two changes: I added a good dose of Hungarian paprika (gave it a lovely color) and instead of a measly tablespoon of grated onion I added a handful of dehydrated onion flakes. Great dip to go with crudites!
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