Smoked Salmon Toast with Ricotta and Mashed Minty Peas
Megan Gilger of The Fresh Exchange shares recipes inspired by spring and her own grandmothers. "A large part of who I am comes straight out of England—both sides of my family can be traced back to coming over on the Mayflower as pilgrims." Her update on traditional British mushy peas, typically served with fish and chips, is delectable locally smoked salmon toast.
- 2 cups shelled fresh or frozen peas (from about 2 pounds fresh pods)
- 1/2 garlic clove
- 1/4 cup fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt
- 1 baguette, sliced to 1 inch thick
- 1/2 cup ricotta
- Smoked salmon
- Coarse salt and pepper
- Dill or chopped chives (optional)
- Make Minty Peas: If peas are frozen cook them just to warm them through—bring to a simmer for a minute or two. Drain and place in a food processor with garlic, mint, olive oil, lemon juice and salt. Blend to a smooth and spreadable consistency.
- Drizzle baguette slices with a little olive oil and toast in the oven.
- Remove and spread with a small amount of ricotta and mashed peas. Layer on a small slice of smoked salmon. Sprinkle each with salt and pepper and garnish the whole platter with dill or chopped chives. (Microgreens would also do well here—preferably an herby blend of sorts.)