Crushed le­mony peas & sar­dines on toast

New Zealand Woman’s Weekly - - MUM'S KITCHEN -

SERVES 2

This brunch may be risky (not ev­ery­one loves sar­dines), but it is so smash­ingly de­li­cious with the flavour of peas, lemon and horse­rad­ish that your dad is bound to love it!

1 cup frozen peas, cooked

1 tsp zest and juice of

1 lemon

50g Parme­san cheese, grated

1 heaped tbsp sour cream Dash of olive oil

De­cent pinch of black pep­per

1 small tin qual­ity sar­dines

2 tsp store-bought horse­rad­ish

cream, plus ex­tra to serve But­tered toast and ex­tra

lemon wedges, to serve

1 For the crushed le­mony peas, drain the cooked peas and mash them with the bottom of a drink­ing glass while they’re still warm. Al­low to cool.

Add the lemon zest, juice, Parme­san and sour cream.

Mix and add a dash of olive oil to loosen slightly. Sea­son with the black pep­per and taste for acid­ity – add more lemon juice, if needed.

2 Spoon the peas onto thick slices of but­tered toast. Top with the plump sar­dines and small dol­lops of horse­rad­ish cream. Serve with lemon wedges and ex­tra horse­rad­ish cream. Eat up!

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