Crunchy Fish Finger Ryvitas with Crushed Peas & Tartar Sauce
Quick and easy to prepare, this fresh twist on the classic fish finger sarnie tastes as good as it looks.
- RYVITA® Crispbread
- 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
Get the grill going. While it’s heating, spread the Ryvita Crispbread with a little butter - you'll have enough to make around 4 Ryvitas. We love Sunflower Seeds & Oats Crispbread with this recipe but any Crispbread will work well.
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 your Ryvita. Top each one with a fish finger and finish off with the rest of the sauce. Sprinkle with a little freshly ground black pepper and add a squeeze of lemon juice to the tartare sauce if you have some handy.