Ingredients
- 100g cottage cheese
- 1 tbsp creamed horseradish
- 50ml soured cream
- 3 smoked mackerel fillets
- small handful chives, chopped
- juice ½ lemon, plus lemon halves, to serve
- 12 large white or red chicory leaves
Method
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Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins.
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Remove skin and any bones from the mackerel, break into thumb-sized pieces and pop into a food processor. Pulse briefly to break up the chunks; it shouldn’t be too fine. Turn out into a large bowl.
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Mix the chives into the mackerel evenly, then fold in the cream mixture and lemon juice. Chill in the fridge for 20 mins.
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To serve, spoon some mackerel mix into each chicory leaf. Arrange on a large plate with lemon halves and serve with some drinks.