Breadsticks served with Mackerel Dip

1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the dip will be. If you prefer a courser type, go easy with the fork.
2. Add in creme fraiche and lemon juice and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some – but it should be salty enough.
3. Serve the dip, garnished with the parsley, with the breadsticks on the side.

And here are some other great ideas on how you could use this versatile spread!

• Lipsmacker for a wholegrain cracker 
• Great-oh with a baked potato
• Cracking with krisprolls
• Awesome with oatcakes
• Perfect for pitta pockets