Fish and Chip Canape with Salt & Vinegar Haddock Bites
1 bag Donegal Catch Salt and Vinegar Bites
½ bag Green Isle Skinny Fries
For the peas
150g Green Isle Frozen Peas
Zest of ½ lemon
For the tartare
150g Greek Yoghurt
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,
Freshly ground black pepper
Serving suggestion: Green Isle Wedges with a sour cream and spring onion dip.
- 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.