Smoked mackerel & horseradish cups

Quick and impressive, this no-cook mackerel pâté starter won’t keep you in the kitchen for long.

TAKES 20 MINUTES, PLUS CHILLING • SERVES 6

100g/4oz cottage cheese

1 tbsp creamed horseradish

50ml/2fl oz soured cream

3 smoked mackerel fillets

small handful chives, snipped

juice ½ lemon, plus lemon halves to squeeze over

12 large white or red chicory leaves

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

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

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

PER SERVING 153 kcals, protein 8g, carbs 1g, fat 13g, sat fat 4g, fibre none, sugar 1g, salt 1.11g