Scandi-style fish finger roll
10
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Looking for something quick and satisfying? It’s hard to beat a fish finger sandwich.
Ingredients
Cod fish finger, grilled
2 finger(s), grilled
Dill, Fresh
½ tablespoon(s)
Parsley, fresh
½ tablespoon(s)
Capers, in Brine
1 teaspoon(s)
Cornichons in vinegar
10 g
Anchovies in oil, drained
1 individual
Lemon Juice, Fresh
1 teaspoon(s)
Fat Free Natural Yogurt
1 tablespoon(s)
Creamed horseradish sauce
15 g
Soft white bread roll
1 medium
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the fish fingers onto a small baking tray and bake for 12-15 minutes, turning halfway, until crisp and golden. Let cool a little then cut in half lengthways.
2
Meanwhile, mix together the dill, parsley, capers, cornichons anchovy and lemon juice in a small bowl, then season to taste. In a separate small bowl, combine the yogurt and horseradish.
3
Toast the bread roll and spread the horseradish sauce over the bottom half. Top with the fish fingers, spoon over the herb mixture, then top with the remaining bun half and serve with the salad leaves on the side.
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