Sardines on toast with crushed lemony peas

1.For the crushed lemony peas, drain the cooked peas and mash them with the bottom of a drinking glass while they’re still warm. Allow to cool. Add the lemon zest, juice, Parmesan and sour cream. Mix and add a dash of olive oil to loosen slightly. Season with the black pepper and taste for acidity – add more lemon juice, if needed.

2.Spoon the peas onto thick slices of buttered toast. Top with the plump sardines and small dollops of horseradish cream. Serve with lemon wedges and extra horseradish cream. Eat up!