Food blogger, Rosana McPhee, tops our Original sourdough crispbreads with smoked mackerel, crushed peas, horseradish cream and fried onions.
Cooking time: 20 minutes
Serves: 4
Ingredients:
- 1 medium onion, sliced
- 2 tbsp of oil
- 170g of smoked mackerel fillets
- 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 sourdough crispbreads
- 4 slices of red chilli, to finish (optional)
Method:
- 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
Recipe courtesy of www.greatbritishchefs.com
