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Crunchy Fish Finger Ryvita with Crushed Peas and Tartare Sauce


  • 4 Ryvita sunfllower seeds and oats crispbreads
  • A little butter
  • 4 frozen fish fingers
  • 100 g frozen peas
  • 1 rounded tbsp mayonaise
  • 1 rounded tbsp greek yoghurt
  • 4 small gherkins chopped finely
  • 2 tsp capers drained and chopped
  • Freshly ground black pepper


  • Preheat grill.
  • Spread the Ryvita Sunflower seeds and oat crispbread with a little butter
  • Grill the fish fingers on each side for about 6 minutes.
  • While the fish fingers are grilling cook the peas in boiling water for about four minutes. Drain them and mash them with a potato masher or fork.
  • To make the tartare sauce mix together the mayonnaise, gherkins, yoghurt and capers. Stir half of the sauce into the pea mixture.
  • Spread the pea mixture on top of the Ryvita, add a fish finger and top with the rest of the sauce. Sprinkle with black pepper