Skin mackerel, cut out head and fins, debone and make into puree. Add cream cheese and melted butter and fold in . Season with salt, pepper and juice of one lemon.
Line a mold with plastic wrap and pour in the mousse. Place in the icebox for 120 minutes.
Chop the dried plums. Separate the horseradish from the peel and grate. Chop the chives into long pieces.
Lift the mousse out of the mold and turn out onto a plate. Pour dried plums on top, sprinkle with chives and horseradish. Place humming cress around the mousse and serve chilled with wholemeal bread on the table.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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