For me, one of the ultimate flavour combinations of the summer must be pea and mint. There’s something wonderfully fresh about it that works so well in so many dishes, from chilled soups to sandwiches. This pea and mint smash is unbelievably easy to knock together but delivers in dividends and works particularly well when served with within a classic fish finger sandwich. Admittedly this fish finger sandwich with pea and mint smash is a next-level fish finger sandwich but well-worth it for that special picnic and something that whole family will love.
Prep: 8 mins
Cooking time: 6 mins
Difficulty: Easy
Serves: 1 person per sandwich
For the pea and mint smash
- 200 fresh or frozen peas
- The leaves from 3 stems of mint (roughly 2 tablespoons fresh mint leaves)
- 2 tablespoons Greek yogurt
- The zest of 1 lemon (plus the juice from ½ a lemon)
- Freshly milled salt and pepper
- Olive oil
- 1 medium pickled gherkin
For the sandwich
- 2 chunky slices of bread (I favour a sourdough)
- Olive oil
- Freshly milled salt and pepper
- Mayonnaise
- Gem lettuce
- Pickled gherkin
- 4 fish fingers per sandwich (vegan fish fingers would work well here too.)
Make the pea and mint smash:
To make the pea and mint smash, first cook the peas in boiling water. Frozen peas usually take about 3 mins and fresh roughly 5 mins. Drain well and then add them to a food processor along with the other ingredients for the smash. Add a drizzle of olive oil and some salt and pepper and whizz until you get a thick paste. Taste to check the flavour and consistency. I like it quite rough and salty with a lemony zing. Add a little more of your favourite ingredient as per you own taste. Set aside.
Cut your bread into thick wedges and drizzle one side generously with olive oil and season with salt and pepper. Place into a hot, dry pan – I use a griddle pan. Whilst the brad is toasting drizzle the upside with more oil and season with salt and pepper. Turn over after a couple of mins until both sides are toasty.
Grill or pan fry your fish fingers as per the cooking instructions on the pack.
Now it’s time to build the sandwich. Start with a generous layer of the pea and mint smash on one half of the toast and on the other, slather with mayo, then layer up with fish fingers, followed by crispy gem lettuce and finally a sliced pickle gherkin. Place the lid on the sandwich and you’re good to go!
Tip: The sauce can be made a few days in advance and keep it in the fridge. It works well as a dip or even stirred into mashed potatoes and pan-fried for crispy pea and mint croquettes!
Why not try my Triple Decker Grilled Cheese?
Eat and of course, enjoy!
