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Group
Australia
Saldanha
Crispy fish fingers layered over a zesty green pea and avo smash on toast, finished with a crumble of creamy feta, lemon and fresh pea shoots.
1x 400 g box Sea Harvest Fish Fingers (16 portions)
Green Smash
1 cup (250 ml) frozen peas, cooked and drained
1 ripe avocado, flesh scooped
150 g cream cheese
Zest of 1 lemon
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) fresh dill, chopped
½ tsp red chilli flakes or chipotle spice (optional)
Salt and freshly ground black pepper
To Serve
4 slices sourdough or rustic bread, drizzled with olive oil and toasted
80 g feta, crumbled
1 tsp (5 ml) lemon zest
Fresh pea shoots
2 tsp (10 ml) Everything Bagel seasoning mix (optional)
Fish Fingers
Air fry the fish fingers at 180°C-200°C for 8–15 minutes, flipping halfway, until golden and crispy. For best results, place frozen fish fingers in a single layer, ensuring they do not overlap to allow proper air circulation.
Green Smash
Place the cooked peas, avocado and cream cheese in a bowl and mash together until mostly smooth but still a little textured (you may need to blitz briefly with a hand blender to combine). Stir in the lemon zest, lemon juice and chopped herbs. Add the red chilli flakes or chipotle spice, if using, and then season well with salt and pepper, tasting and adjusting to balance the seasoning.
To Serve
Dollop a generous layer of the green smash over the toasted bread. Top with the hot fish fingers. Scatter over the crumbled feta and finish with a sprinkle of lemon zest, Everything Bagel seasoning, and fresh pea shoots. Serve immediately.
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