Trio of fast fish dips for Pesach

For the tuna lemon dip:

1 x 160g tuna steak in oil

80g full-fat cream cheese

1 lemon - 2 tsp lemon zest and juice of half the lemon

2 tbsp capers, drained

For the salmon and cream cheese spread:

1 x 170g tin boneless, skinless pink salmon

75g full-fat soft cream cheese

15g dill, finely chopped

1 tbsp lemon juice

Black pepper

For the mackerel and horseradish pate:

2 x 125g tins mackerel in oil

4 tbsp Quark or other fat free Greek yoghurt or cream cheese

1 tsp lemon zest

1 tsp lemon juice

2 tsp horseradish

75g finely diced sweet, pickled cucumbers

2 tbsp roughly chopped flat leaf parsley (approx. 10g)

To serve:

Matzah crackers

Crudites