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Smoked mackerel & horseradish chicory cups

Smoked mackerel & horseradish cups

Smoked mackerel & horseradish chicory cups

Name: Smoked mackerel & horseradish chicory cups
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: British
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

John Torode

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Serves 12

Easy

Prep: 20 mins

Plus chilling

A star rating of 5 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal153
fat13g
saturates4g
carbs1g
sugars1g
fibre0g
protein8g
salt1.11g

low

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.

Recipe from Good Food magazine, November 2011

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A star rating of 5 out of 5.6 ratings

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