1 smoked mackerel fillet, skinned
50g/2oz cottage cheese
60ml/2 1/2 fl oz sour cream
1/2 teaspoon dried fennel
1/2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground black pepper
freshly grated nutmeg
method
Purée the mackerel in a food processor or blender. Add the cottage cheese, sour cream, lemon juice, fennel and dill. Continue blending until smooth, stirring occasionally. Spoon the mixture into a bowl. Season with salt, pepper and nutmeg to taste. Divide the mixture among four individual pots or dishes, cover and chill for 24 hours
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