Smoked mackerel and crushed peas on crispbreads

Smoked mackerel and crushed peas on crispbreads

PT20M

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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
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