Crunchy Fish Finger Ryvitas®
Quick and easy to prepare, this fresh twist on the classic fish finger sarnie looks and tastes great layered on top of Sunflower Seeds & Oats Crispbread.
Prep and Cooking: 12 minutes
Serves: 2
Ingredients
4 Ryvita® Sunflower Seeds & Oats Crispbreads
A little butter, for spreading
4 frozen fish fingers
100g frozen peas
1 rounded tbsp mayonnaise
1 rounded tbsp thick Greek-style natural yogurt
4 small gherkins (cornichons), finely chopped
2 tsp capers, drained and roughly chopped
Freshly ground black pepper
Method
1. Preheat the grill. While it’s heating, spread the Ryvita® Sunflower Seeds & Oats Crispbread with a little butter
2. Grill the fish fingers for 6 minutes on each side. While they are grilling, cook the peas in a little boiling water for 2-3 minutes. Drain them thoroughly, then tip them into a bowl and mash them - either with the back of a spoon or with a potato masher
3. Make the tartare sauce by mixing together the mayonnaise, yogurt, gherkins and capers. Stir half of this mixture into the peas, then spread onto the Ryvita® Sunflower Seeds & Oats Crispbread.
4. Top each one with a fish finger and finish off with the rest of the sauce. Sprinkle with a little freshly ground black pepper
Cook’s tips
Add a squeeze of lemon juice to the tartare sauce if you have some handy.
Feeling hungry? Top each Ryvita® Sunflower Seeds & Oats Crispbread with 2 fish fingers.
You could just use mayonnaise or yogurt for the sauce (though the combination of both does work better.)
Tagged in Recipes