Smoked mackerel and crushed peas on crispbreads

20 minutes


  • 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)


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