Smoked mackerel and cream cheese dip

Smoked mackerel and cream cheese dip

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  • 4 to 6
  • Easy
  • Pescatarian
  • 15 minutes


  • 180 g smoked peppered mackerel
  • 250 g cream cheese (full cream or medium fat, whichever you grab first)
  • 2 T freshly squeezed lemon juice (you may want to add an extra 1⁄2 T, taste it and then decide)
  • Baby carrots, for serving
  • Crackers, for serving

Cooking Instructions

Scrape the pepper and spices off the fish with a spoon, remove the skin and carefully break the fish into tiny pieces, being extra vigilant about removing any bones.

Mix the cream cheese, the mackerel and lemon juice in a blender (a handheld one is perfect.)

Serve with baby carrots, cucumber or bite-sized savoury crackers.

Browse more dip recipes here.

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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