Makreel, erwten en boterbonenpuree

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

Ingrediënten

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

Routebeschrijving

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.

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.

3

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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