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Ingredients
| 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 |
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+ Create new shopping listFish Finger Buttie
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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.
