Ingredients
- 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
Instructions
- 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!