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Fish Finger Buttie

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Ingredients

4 tsp tsp Crème Fraîche Crème Fraîche
1 sprigs sprig Dill Dill
1 pieces piece Lemon Lemon
50 g g Frozen Peas Frozen Peas
1 sprigs sprig Mint Mint
(Fresh)
6 fillets fillet Fish Fingers Fish Finger
2 large large Gherkins Gherkin
2 large large Buns Bun

Fish Finger Buttie

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15 min
(2)

Method

  • Cook the fish fingers according to the packet's instructions.
  • Meanwhile, place the creme fraiche in a bowl.
  • Finely dice the gherkins and add to the creme fraiche.
  • Pick a few leaves of fresh dill and add to the creme fraiche. Dill has a strong flavour so add it to your taste. Less is more!
  • Slice the lemon in half. Add a squeeze of lemon juice to the creme fraiche. Add a pinch of salt and pepper, and mix well. Set aside.
  • Add the frozen peas to a small pot of boiling water for three minutes. Drain and transfer to a bowl. Use a fork to mash the peas, until half are mushy and the other half are whole. Finely chop a bit of fresh mint and mix through the peas.
  • Remove the fish fingers from the oven once fully cooked.
  • Toast two gluten-free buns. Add a dollop of the gherkin creme fraiche to the bun, along with a tablespoon of mushy peas. Top with the fish fingers. Serve with slices of lemon on the side.

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