- 100g cottage cheese
- 1 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 50ml soured cream
- 3 smoked mackerel fillets
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- small handful chives, chopped
- juice ½ lemon, plus lemon halves, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 12 large white or red chicory leaves
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins.
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.
Mix the chives into the mackerel evenly, then fold in the cream mixture and lemon juice. Chill in the fridge for 20 mins.
To serve, spoon some mackerel mix into each chicory leaf. Arrange on a large plate with lemon halves and serve with some drinks.