4 smoked mackerel fillets (skins and any large bones removed)
1-2 tbsp low-fat mayonnaise
1 tsp horseradish sauce (optional – for extra kick!)
juice of 1 lemon
Place all the ingredients in a blender, and blend together until smooth.
Serve as a dip with crudités, mini rice cakes or rye crispbreads or as a sandwich filling in gluten-free pitta bread with sliced tomatoes and cucumber.