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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Mackerel, Pea + Butter Bean Smash
A high protein, speedy lunch that's gonna keep you full + SATISFIED. Great loaded onto toasted rye bread, on a jacket spud, or even just spooned straight from the bowl!
Ingredients
1 jar of Queen Butter Beans - drained
70g frozen peas, blanched in hot water for 5 mins
Juice of 1 lemon
3 cooked fillets of smoked mackerel
10g fresh mint, leaves roughly chopped
10g fresh dill, leaves roughly chopped
7-8 cornichons, chopped
2 tbsp greek yogurt or creme fraiche (optional)
4 slices of rye or pumpernickel bread
Directions
In a bowl, roughly mash together the butter beans and peas with a fork until chunky but spreadable. You still want some of the beans to be partly intact.
Stir in the chopped pickles, a splash of the pickling juice, lemon juice, yogurt, if using, herbs, and plenty of cracked black pepper. Flake in the mackerel and stir to combine. Check for seasoning - bearing in mind the beans + mackerel are quite salty! You could also stir in some yogurt or creme fraiche at this point if you wanted a creamier consistency.
Toast the rye bread, then spoon the smash on top. Top with extra cornichons, if you like, and an extra squeeze of lemon.
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