Minted pea, ricotta and salmon tartine

Minted pea, ricotta and salmon tartine
  • Serves 2
  • Prep Time: 5 mins
  • Cook Time: 20 mins


  • 1 Shallot – finely chopped
  • 1 tsp Olive oil
  • 80g Garden peas or petit pois
  • 125g Ricotta
  • Lemon zest – finely grated – 1/4 lemon plus some for garnish
  • Fresh mint – finely chopped – small bunch
  • Garlic
  • 1/4 tsp Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 2 slices Seeded or wholegrain sourdough
  • MOWI smoked salmon slices


  1. 1

    In a small saucepan heat the olive oil over a medium heat and sauté the shallot until softened, about 4-5 minutes. Add the peas and 2tbsp water. Increase the heat and simmer until the peas are soft but still retain their colour, about 2 minutes. Remove from the heat and strain any remaining liquid. Return the peas to the pan and crush with a potato masher to a rough puree and set aside to cool slightly.

  2. 2

    In a small bowl, whip the ricotta with a wooden spoon to soften. Add 1/4tsp of salt and the lemon zest. Add the pea mix (reserving 1 tbsp for garnish) and chopped mint to the ricotta and stir to combine. Taste and season accordingly.

  3. 3

    Toast the sourdough on both sides until golden brown. Brush or drizzle the top with extra virgin olive oil and brush with the cut side of the garlic.

  4. 4

    Divide the pea mix over the toast, pushing it to the edges with the back of a spoon. Arrange two slices of MOWI salmon over the top. Sprinkle with the reserved crushed peas, lemon zest, a little black pepper and serve.


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