Smoked mackerel salad dip

A delicious dip which makes a good meze, starter or addition to a picnic or TV supper. Created by Theodore Kyriakou, this recipe is known in Greek kitchens as Koliosalata.

• Serves: 4

What you need:

• 150g Tims Dairy Greek Style Natural Yogurt
• 200g smoked mackerel boneless strips, chopped finely
• 20ml extra virgin olive oil
• 1/2 bunch dill, finely chopped
• Zest of one medium size lemon and the juice of 1/2 a lemon
• Sea salt flakes and freshly ground black pepper

What you do:

1. Using a fork mix the chopped fish with the oil, lemon zest and juice, dill and yogurt. Add a touch of sea salt and black pepper. Mix well in order to make a pulp with a smooth texture, similar to that of taramosalata.

Cook's tip:

Serve on blinis, warm rye bread or Honey Yogurt bread with watercress.

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