Trio of Dips

 

So my WW group set us a challenge this week.....we were discussing how descriptions of food make us want to eat it and also about how eating something special makes you feel....so our challenge was to make our meals this week and then describe them in the M&S way!!!....you know...you've all seen the adverts....

So Thursday night hubby and I always quiz with Jay at Jays Virtual Pub Quiz and normally I have a boring egg mayo thin or something similar...so tonight I decided that I would step it up and I made three dips to have as a snack type supper....my favourite dip to have (until tonight) was smoked mackerel dip... so that was where I started. I googled it and found this recipe (I normally do something different)...Original recipe here 
So I browsed around in my pantry cupboard and found a jar of roasted red peppers that I bought (for what I can't remember!!!)....so google was employed again and I found this Roasted Red Pepper Pate  Original recipe here ...and the third dip came about because when I was spotting the jar of red peppers I saw a packet of olives....I LOVE olives so I thought I would do this Olive Tapenade...Original Recipe Here.....below are the results....you will notice that 2 of the recipes require garlic....but I don't often eat garlic when hubby hasn't so I left it out .....I don't think the recipes were compromised at all. 

This was my description posted on my WW fb sites

"Tonights offering....we always have a snack on Thursdays as we quiz with Jay every week, normally I have a boring egg mayo thin (or something similar) but given this weeks challenge I've stepped it up a bit...I have prepared...

A trio of lovingly hand crafted dips, lightly spiced roasted red pepper, a smoked mackerel pate infused with warm spices and a speedy and delicious olive tapenade, served with crispy fresh cucumber, sweet and flavoursome cherry tomatoes and home made Melba toast

Smoked Mackerel Pate

Ingredients

2 smoked mackerel fillets 

1/2 tsp Tesco Horseradish puree

1 tsp Dijon mustard 

freshly ground black pepper

2 tbsp creme fraiche

1/4 lemon juice only

Method 

Remove the skin of the fillets and place all ingredients into a food processor

Roasted red pepper pâté

Ingredients

2 grilled red bell peppers (from a jar)
1 Tbsp fresh lemon juice
2 tsp capers, drained
1 tsp ground cumin
1 tsp Canderel Sugarly
2 Tbsp chopped parsley

Olive dip

Ingredients

I packet of olives 

1 teaspoon of capers drained

1 tbsp creme fraiche

small sprig of parsley 

1 teaspoon lemon juice

Method

Add all ingredients to a food processor and mix together