Smoked mackerel and crushed peas on crispbreads

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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





Start by frying the onions in oil in a heavy-bottomed frying pan until golden. Reserve
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
To assemble, spread the peas on half of each of the crispbreads. Cover the other half with the onions and micro cress
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
First published in 2018

Brazilian food and travel blogger, living in London.

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