Posh fish finger sandwich
Cod fish finger, grilled
4 finger, grilled
0% fat natural Greek yogurt
Capers, in Brine
2 teaspoon(s), chopped
Pickled gherkins, no added sugar
2 large, drained, finely chopped
Wholemeal bread roll
2 leaf/leaves, small, or mixed salad leaves
1 portion(s), medium, (roughly 5cm) halved, deseeded and sliced
1 pinch, freshly ground black pepper
Low Fat Soft Cheese
Lemon Juice, Fresh
- Preheat the grill. Arrange the fish fingers on the grill rack and cook them for 6-8 minutes, turning once.
- Meanwhile, make the tartare sauce by mixing together the yogurt, capers, gherkins and chives or parsley. Split the rolls and spread some of the sauce over the cut surfaces.
- Top each roll with salad leaves, cucumber and two fish fingers. Spoon any remaining tartare sauce on top. Season, then serve whilst hot.