Smoky fish dip & bagel chips

• smoked mackerel fillets↗2
• lemon↗½

  zested and juiced

• Greek or natural yogurt↗100g g
• dill↗small handful of

  finely chopped

• smoked paprika↗½ tsp tsp
• bagels2

  (we used poppy seed bagels)

• olive oil↗2 tbsp tbsp
• smoked paprika↗1 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.