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Smoked mackerel & horseradish cups

Smoked mackerel & horseradish cups

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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 12

Quick and impressive, John Torode's no-cook, mackerel pâté starter won't keep you in the kitchen for long

Nutrition: per serving
HighlightNutrientUnit
kcal153
fat13g
saturates4g
carbs1g
sugars1g
fibre0g
protein8g
low insalt1.11g
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Ingredients

Method

  • STEP 1

    Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins.

  • STEP 2

    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.

  • STEP 3

    Mix the chives into the mackerel evenly, then fold in the cream mixture and lemon juice. Chill in the fridge for 20 mins.

  • STEP 4

    To serve, spoon some mackerel mix into each chicory leaf. Arrange on a large plate with lemon halves and serve with some drinks.

Goes well with

Recipe from Good Food magazine, November 2011

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A star rating of 5 out of 5.5 ratings
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