- 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
- 1/4 tsp Salt
- Freshly ground black pepper
- Extra virgin olive oil
- 2 slices Seeded or wholegrain sourdough
- MOWI smoked salmon slices
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.
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.
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.
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.