Fishfinger Sandwich

A tasty colourful dish – perfect all year round.

Prep Time: 10min (including cooking and cooling time)

Serves: 2


  • Half a bag of Florette Mixed salad
  • 400g chunky fish fingers
  • 4 slices sourdough bread, lightly toasted
  • 80g tartare sauce


  1. Cook the fish fingers according to pack instructions and ensure piping hot before serving.
  2. 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.

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