Good meze for 4 people.


  • 150g Tims Dairy Greek Style natural yogurt
  • 200g smoked mackerel boneless strips, chopped finely
  • 20ml extra virgin olive oil
  • ½  bunch dill, finely chopped
  • zest of one medium size lemon and the juice of ½ a lemon
  • sea salt flakes and freshly ground black pepper

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. 

To Serve:

Spread thickly onto blinis or warm rye bread with watercress.


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