Sardines on toast with crushed lemony peas

This brunch recipe may be risky (not everyone loves sardines), but it is so smashingly delicious with the flavour of peas, lemon and horseradish on buttery toast. Give it a go!

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


  • 1 cup frozen peas, cooked
  • 1 teaspoon zest and juice of 1 lemon
  • 50 gram Parmesan cheese, grated
  • 1 heaped tbsp sour cream
  • dash of olive oil
  • decent pinch of black pepper
  • 1 small tin quality sardines
  • 2 teaspoon store-bought horseradish cream, plus extra to serve
  • buttered toast and extra lemon wedges, to serve


  • 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!


  • You can use broad beans instead of peas. - To be honest, there are many variations of this dish, so if sardines are not welcome, substitute crispy bacon rashers or oven-cooked sausages.

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