Fish finger sandwich with Nordic dill salsa by Signe Johansen
A fresh green sauce takes this humble sandwich to the next level
Fish finger sandwich with Nordic dill salsa by Signe Johansen.
Fish finger sandwich with Nordic dill salsa by Signe Johansen. Photograph: Patricia Niven Signe Johansen
Here’s a strong contender for my favourite semi-cheat meal ever. Admittedly, a good old fish finger sarnie tastes incredible with just a good squirt of ketchup, but once in a while I like a fresh green sauce to grace those crispy little fish sticks. This dill salsa is a great way of using up any odds and ends you have in the fridge – such as sad, forgotten herbs, condiments and pickles. Treat the recipe as a guide and play around with the flavours to make it your own.
-
Makes 1
- frozen fish fingers 4
- bread 2 slices of your choice
- butter for spreading (and frying, if you wish)
- dill 1 small bunch
- parsley 1 small bunch
- anchovies 2, from a tin (the Abba brand is best for this, but you can use Spanish or Italian ones)
- gherkins 3 small (the more sour the better)
- capers 1 tsp, rinsed
- lemon grated zest and juice of 1 small unwaxed
- olive oil 2-3 tbsp
- horseradish sauce 1 tsp
For the dill salsa
Start by making the dill salsa. Put all the ingredients in a blender or food processor and blitz until evenly blended, or chop them up and crush them together in a pestle and mortar, adding more lemon juice to loosen it, or oil or water if you prefer.
Cook the fish fingers according to the packet instructions, and while they’re cooking, lightly toast or grill the bread. If you’ve had a really rotten day, or spent it doing seriously strenuous exercise, fry the bread slices in butter.
Butter the toasts, place the cooked fish fingers on top of one slice and drizzle with the dill salsa. Top with the other slice.
Tip: cover any leftover salsa and store it in the fridge to use for dressing salads, beans, seafood or cooked new potatoes. You can also use it in other sandwiches: the flavour pairs well with roasted ham, smoked chicken, pastrami and deli-style cured meats.
From Solo by Signe Johansen (Pan Macmillan, £16.99)
The Observer aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US You’ve read …