Smoked mackerel and crushed peas on crispbreads
Food blogger, Rosana McPhee, tops our Original sourdough crispbreads with smoked mackerel, crushed peas, horseradish cream and fried onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.petersyard.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Fork
- Potato masher
- Spoon
- Measuring spoon
- Plate
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
- Original sourdough crispbreads
- 4 slices of red chilli, to finish (optional)
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