Smoked mackerel and crushed peas on crispbreads
Item 1 of 1
Rosana tops crispbreads with an elegant combination of smoked mackerel, crushed peas and tender onions for a sublime lunchtime treat. A good dollop of horseradish cream and a drizzle of lemon juice applied just before serving brings all of the flavours together wonderfully.
First published in 2018
discover more:
Ingredients
Metric
Imperial
- 1 medium onion, sliced
- 2 tbsp of oil
- 170g of smoked mackerel fillet
- 80g of fresh peas
- 1 tsp extra virgin olive oil
- 1 handful of micro cress
- horseradish cream, to serve
- 1 lemon, cut in quarters
- salt
- pepper
- Peter's Yard original crispbreads
- 4 slices of red chillies, to decorate (optional)
SAVE RECIPE
Method
1
Start by frying the onions in oil in a heavy-bottomed frying pan until golden. Reserve
2
Place the fresh peas in a small pan with enough water to cover them and a pinch of salt. Cook the peas for 2–3 minutes, drain and slightly crush them. Add extra virgin olive oil, salt and pepper to taste. Reserve
3
To assemble, spread the peas on half of each of the crispbreads. Cover the other half with the onions and micro cress
4
Top with pieces of mackerel, a dollop of horseradish cream and a slice of chilli, if using. Squeeze over a little lemon juice and serve with extra wedges on the side
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
