Name: Mackerel, Pea + Butter Bean Smash
Cook time: 10 min
Total time: 10 min
Yield: 3
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

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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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!

Feeds: 3

Takes: 10 minutes

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

Made with:

Directions

step 1
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.
step 2
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.
step 3
Toast the rye bread, then spoon the smash on top. Top with extra cornichons, if you like, and an extra squeeze of lemon.

Mackerel, Pea + Butter Bean Smash

Ingredients

Made with:

Directions

Made with:

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