Smoky fish dip & bagel chips

Turn oily fish into a scoopable dip for a great way to encourage kids to eat more of it. Oily fish, such as mackerel, is full of healthy omega-3 fatty acids

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 357
fat 21g
saturates 5g
carbs 25g
sugars 0g
fibre 2g
protein 16g
salt 1.4g

Ingredients

2 smoked mackerel fillets
½ lemon , zested and juiced
100g Greek or natural yogurt
small handful of dill , finely chopped
½ tsp smoked paprika
2 bagels (we used poppy seed bagels)
2 tbsp olive oil
1 tsp smoked paprika

Method

Remove the skin from the fish fillets and flake into a bowl, removing any pin bones you find along the centre. Lightly mash with a fork, then stir in the lemon zest and juice, yogurt, dill and paprika. The fish will be quite salty so it shouldn’t need any more seasoning. Will keep chilled for up to three days.
Thinly slice the bagels into small discs. Tip them into a bowl, drizzle with oil and sprinkle with paprika. Arrange in a single layer on a baking tray and cook in the oven or your air-fryer at 180C/160C fan/gas 4 for 10 mins, turning halfway. Once cooled, the bagel chips will keep in an airtight container for up to a week. Pack in a lunchbox and cool bag.