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Servings 2 people


  • 2tbsp full fat crème fraiche
  • 1tbsp horseradish cream
  • 60g ready cooked puy lentils
  • 1 head radicchio, larger leaves sliced
  • 1 handful baby spinach leaves
  • 1/2 lemon
  • 2 smoked mackerel fillets, flaked into chunks
  • 1 tbsp dill, chopped
  • 1tbsp flaked almonds, toasted, optional


  • In a large bowl mix together the crème fraiche and horseradish cream, season and set aside
  • Gently heat through the puy lentils, if serving warm, add a little extra virgin olive oil if they are sticking together. Pour over the dressing and stir in the chopped dill
  • Place the radicchio leaves and baby spinach onto a serving platter, season with salt and a squeeze of lemon
  • Add the puy lentil mix over the leaves and gently flake over the mackerel and sprinkle over the flaked, toasted almonds. ENJOY!