Kedgeree Toast
A wholesome, speedy lunch, inspired by the Anglo-Indian breakfast dish
Ingredients
1 large slice of sourdough bread
½ hot smoked peppered mackerel fillet
125g defrosted frozen peas
1 medium egg
½ tsp garam masala
1 tbsp olive oil, plus extra for drizzling
Instructions
Place the egg in a saucepan of boiling water and cook for six minutes if at room temperature, or seven minutes if chilled from the refrigerator. Once cooked, drain and submerge the egg in cold water to cool.
In a separate pan, heat one tablespoon of olive oil over medium heat. Add the garam masala, stirring for about 30 seconds to release its aroma. Incorporate the peas with a splash of water, then simmer gently for a few minutes until they soften. Mash the peas thoroughly, adding seasoning to taste.
Toast the sourdough bread until golden and crisp. Lightly drizzle it with olive oil before spreading the mashed peas across the surface. Flake the smoked mackerel over the peas, completing the dish with freshly ground black pepper and a light sprinkle of garam masala.