Smoky Fish Dip with Bagel Chips

Step 1: Prepare the Fish Dip

Start by carefully removing the skin from the smoked mackerel fillets, then flake the fish into a mixing bowl, checking for and discarding any pin bones along the way. Using a fork, gently mash the fish to create a textured mixture. Next, stir in the zest and juice of ½ lemon, along with 100g of Greek yogurt, a small handful of finely chopped dill, and ½ tsp of smoked paprika. The inherent saltiness of the mackerel should provide ample seasoning, so additional salt is typically unnecessary. Cover the bowl and refrigerate the dip, which will stay fresh for up to three days.

Step 2: Create the Bagel Chips

Slice the bagels into thin rounds to create bite-sized discs. Transfer the slices to a bowl, drizzle with 2 tbsp of olive oil, and sprinkle with 1 tsp of smoked paprika. Toss the bagel slices to ensure they are evenly coated. Lay them out in a single layer on a baking tray. Bake in the oven or air fryer at 180°C (160°C fan/gas 4) for approximately 10 minutes, turning them halfway through to achieve a uniform crunch. After baking, let the bagel chips cool completely. Store them in an airtight container where they will remain fresh for up to a week. These crispy treats are perfect for packing in a lunchbox or enjoying as a snack alongside your flavorful fish dip!