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mashed fish sandwich
Prep Time30 minutes
Servings: 2
ingredients:
for the basis:
  • 4 slices of toast (i. e. white bread from your bakery)
for the mashed fish fillet:
  • 200 g fish fillet
  • 1 tsp olive oil
  • 1 spring onion
  • salt & pepper (to taste)
for the drerssing:
  • 100 g Greek yoghurt (10%)
  • 1 hard-boiled egg
  • 1 tbsp lemon oil
  • 2 tbsp olive oil
  • salt & pepper (to taste)
for the salad mix:
  • ½ head of lettuce
  • 4 small tomatoes
  • 4 radishes
  • 4 slices cucumber
how to:
  • If you don't happen to have a hard-boiled egg in your fridge ... just cook an egg & cool it properly afterwards.
  • If you don't happen to have some leftovers of fried fish fillets ... just dice the fish fillet & fry it for some minutes in olive oil. Add salt & pepper to taste. Afterwards mash the fish fillet w/ a fork. If dealing w/ leftovers, just mash the fried fish fillet.
  • Chop a spring onion & add to the mashed fish fillet.
  • Whisk the Greek yoghurt w/ the oils, add salt & pepper to taste & add a chopped hard-boiled egg.
  • Mix about ⅔ of the dressing w/ the fish mess.
  • Chop the lettuce leaves, the cucumber slices, the tomatoes & the radishes.
  • Toast the toast - it shall be soft & crispy.
  • Divide the fish mess between 2 slices of toast.
  • Divide the rest of the dressing between 2 slices of toast.
  • Add the salad mix onto the fish mess & add the slice of toast w/ the dressing on top.
  • Press slightly together & serve at once.
Notes
Toast: I had rather big & thick slices of toast out of a wheat bread. Don't use the packed thin slices of toast from the shelf (too thin, will get mushy!).
Fish: You may use any fish fillet ready for frying - if cod, if redfish, if hake ...