Sharp Knife for carrots
Peeler for carrots
Scissors for Chives
Small bowl for cut chives
2 Teaspoons for the chives and horseradish
Tablespoon for the yogurt
Table spoon for mixing
Mixing bowl
Small Bowl or Dish to serve
Ingredients
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Method
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1 ‘Ready to eat’ hot smoked mackerel fillet
50g Greek yogurt
1 teaspoon creamed horseradish
1 teaspoon chopped chives
2 fresh carrots chopped into sticks
Freshly ground black pepper to taste
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1.
Wash hands, tie back long hair,
roll up long sleeves, get aprons on and get ready to cook!
2.
Peel and chop carrots into
sticks remembering to use your cutting techniques the claw and the bridge.
3.
Wash the chives and using your
scissors cut the chives into small pieces and put into a bowl.
4.
Remove the skin from the
fillets by peeling off from the head to the tail.
5.
Check the fish for and remove
any bones.
6.
Clean your hands.
7.
Flake the fillets with a fork
into the mixing bowl
8.
Gently mix in the other ingredients together with a spoon
9.
Place into a small bowl or dish
and serve with carrot sticks.
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