Smoked mackerel & horseradish chicory cups
Serves 12
Easy
Prep:
Plus chilling
Quick and impressive, John Torode's no-cook, mackerel pâté starter won't keep you in the kitchen for long
Skip to ingredients
Showing items 1 to 3 of 6
- 100g cottage cheese
- 1 tbsp creamed horseradish
- 50ml soured cream
- 3 smoked mackerelfillets
- small handful chiveschopped
- juice ½ lemonplus lemon halves, to serve
- 12 large white or red chicoryleaves
Nutrition: per serving
- kcal153
- fat13g
- saturates4g
- carbs1g
- sugars1g
- fibre0g
- protein8g
- salt1.11glow
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.
