Smoked mackerel and crushed peas on crispbreads

4
20 minutes

Ingredients

  • 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)

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