- 600 g fresh or frozen peas
- 1 litre full-cream milk
- Sea salt and freshly ground black pepper
- Nutmeg, grated, to taste
- Juice of 1 lemon
- 4 smoked peppered mackerel fillets, flaked
- Beetroot sprouts, to garnish (optional)
In a deep saucepan, bring to a boil the peas and milk. Simmer for 8 to 10 minutes, then transfer to a blender and blend until smooth.
Return to the saucepan and, if needed, adjust the consistency with a little more milk. Season to taste, then sprinkle with a little nutmeg and a squeeze of lemon juice.
Ladle into bowls and top with fl aked mackerel and beetroot sprouts, if using. Serve with lemon cheeks on the side.