Ingredients
250 
g
Birds Eye garden peas
4
mackerel fillets
2
spring onions, finely chopped
1
tablespoon
parsley, chopped
2
tablespoons
cider vinegar
6
tablespoons
olive oil
½
teaspoon
fine salt
2
tomatoes, peeled, deseeded and chopped
4
eggs, boiled and sliced
curly endive lettuce for decoration
salt and black pepper
Preparation
- To make vinaigrette, dissolve the salt in the vinegar and add the oil, parsley, spring onions and tomato.
- Add some black pepper and whisk thoroughly.
- Let stand for 30 minutes.
- Boil the peas for 5–7 minutes and drain.
- Season the mackerel fillets with salt and pepper and sauté.
- Place the egg slices on each of four plates and top with a mackerel fillet.
- Drop the peas into the vinaigrette, mix well and divide between the portions.
- Garnish with some parsley and endive lettuce and serve.
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