Fish and Chip Canape with Salt & Vinegar Haddock Bites
- 30 minutes
- 6 - 8 people
Step into the realm of Christmas indulgence with our delectable holiday canapés: Donegal Catch Salt & Vinegar Haddock Bites paired with Green Isle Skinny Fries and homemade mushy peas. Perfect for having guests around, fish and chips in one bite! Quick and easy to make, these canapés will make your Christmas unforgettable.
Print Recipe
Ingredients
1 bag Donegal Catch Salt and Vinegar Bites
½ bag Green Isle Skinny Fries
For the peas
150g Green Isle Frozen Peas
20ml cream
Zest of ½ lemon
For the tartare
150g Greek Yoghurt
50g mayonnaise
½ garlic clove, crushed
4 tbsps capers, drained, rinsed and finely chopped
3 cornichons, finely chopped
Zest of 1 lemon, plus lemon wedges to serve
Handful of dill, finely chopped,
Sea salt
Freshly ground black pepper
Serving suggestion: Green Isle Wedges with a sour cream and spring onion dip.
Instructions
- Preheat oven to 200 C / 180 C fan. Place the Donegal Catch Salt and Vinegar Bites onto a baking tray. Place the Green Isle Skinny Fries onto a separate tray and place both trays into the oven to cook for 20 - 25 minutes, until golden and piping hot throughout.
- For the peas, bring a pot of salted water to the boil and cook the peas for 4 - 5 minutes. Drain and place ¾ of them into a blender with the cream and lemon zest. Season with salt and pepper and blitz until nearly smooth then place back into the saucepan and stir through the remaining ¼ of the peas. Keep warm.
- To make the tartare, mix the yoghurt, mayonnaise, garlic, capers, cornichons, lemon zest and chopped dill together in a bowl. Season with salt and pepper and set aside.
- To serve, pile the peas onto the cooked fish bites and add a few chips. Top with a spoonful of the tartare sauce and serve any remaining sauce and fries on the side.
