Smoked mackerel & horseradish chicory cups

• cottage cheese↗100g g
• creamed horseradish↗1 tbsp tbsp
• soured cream↗50ml ml
• smoked mackerel↗3

  fillets

• chivessmall handful

  chopped

• juice ½ lemon

  plus lemon halves, to serve

• large white or red chicory12

  leaves

Step-by-step instructions

1. 1

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

2. 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.

3. 3

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

4. 4

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