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 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.
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