A tasty colourful dish – perfect all year round.
Prep Time: 10min (including cooking and cooling time)
- Half a bag of Florette Mixed salad
- 400g chunky fish fingers
- 4 slices sourdough bread, lightly toasted
- 80g tartare sauce
- Cook the fish fingers according to pack instructions and ensure piping hot before serving.
- 2. Spread each slice of sourdough bread with tartare sauce, add half of the fish fingers and a handful of Florette Mixed leaves. Top with another slice of bread before serving.