Serve with melba toast or vegetable crudités. Delicious as a starter, sandwich filling or spread on toast for brunch.
YOU WILL NEED
- 200 g smoked peppered mackerel
- 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
- 250 g tub smooth cottage cheese
- ½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
- watercress to garnish
Skin and flake the mackerel. Be sure to remove any bones. Place all the ingredients in a food processor and blend until smooth. Serve with (ciabatta-melba-toast). Garnish with watercress.
This recipe can be made a few days in advance and kept in the fridge. Do not freeze.