The Big Fish, Simon Marnie's smoked mackerel dip

3 mackerel or tailor fillets smoked

100g cream cheese

150g crème fraiche

¼ cup horseradish

Finely chopped dill

Lemon juice.

Keep half of one fillet aside – place all other ingredients in food processor and blend til smooth.

Stir thru crumbled remaining fillet

Serve on dark rye or crackers w sliced gherkin