Crunchy Fish Finger Ryvitas with Crushed Peas

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Crunchy fish fingers green napkinQuick 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

What You’ll Need:

  • 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

What To Do:

  • 1. Preheat the grill. While it’s heating, spread the Ryvita Sunflower Seeds & Oats Crispbread with a little butter
  • 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
  • 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. 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
  • You could just use mayonnaise or yogurt for the sauce (though the combination of both does work better)

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