Smoked mackerel and crushed peas on crispbreads - Peter's Yard
Food blogger, Rosana McPhee, tops our Original sourdough crispbreads with smoked mackerel, crushed peas, horseradish cream and fried onions.
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
- salt
- pepper
- 4 slices of red chilli, to finish (optional)
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