Fish Sliders with Avocado Smash

Ready in 20 mins – Serves 4

“These simple sliders are perfect for a barbecue, lunch or casual shared meal. They’re super easy to put together and the combination of soft buns, crunchy lettuce, creamy sauces and juicy fish fillets makes them so satisfying to eat.” – Annabel Langbein

Ingredients

Sliders

350g-400g skinless, boneless fillets firm white fish, such as kahawai, mackerel or dory

Flaky salt and ground black pepper, to taste

8 slider or mini hotdog buns

1 gem or baby cos lettuce, leaves separated

2 tbsp neutral oil

Tartare Sauce

½ cup homemade or store bought mayonnaise

1 hard-boiled egg, peeled and coarsely chopped

1 tbsp capers, chopped

1 tbsp gherkins, chopped

1 tsp wholegrain mustard

Finely grated zest of a ½ lemon

2 tbsp lemon juice

2 tbsp finely chopped parsley, dill, chervil or fennel

Flaky salt and ground black pepper, to taste

Avocado Smash

Flesh of 1 large avocado

1 tbsp lemon juice

Flaky salt and ground black pepper, to taste

Method

To make the Tartare Sauce, combine all ingredients in a bowl. Season to taste with salt and pepper.

To make the Avocado Smash, mash the avocado with a fork in a small bowl. Stir in the lemon juice and season to taste.

Cut fish into bun-sized pieces and lightly season on both sides. Heat the oil in a large frypan or on a barbecue grill over a medium-high heat. Add half the fish pieces, taking care not to overcrowd the pan, and cook until there is a half a centimetre of white flesh around the edges of each piece (about 2 minutes). Turn and cook the other side until the fish flakes when prodded (1-2 minutes). Remove from heat and repeat with the rest of the fish.

To build your sliders, cut the buns in half horizontally and arrange on a bench or board. Divide Tartare Sauce between bun bases and Avocado Smash between bun tops. Top each base with lettuce leaves and a fish fillet. Finish with the bun tops and secure with a skewer if needed.

Tip

To make fish burgers, use soft baps or brioche buns instead of slider buns. Toast the cut side, then fill as for sliders, adding sliced tomatoes and cucumber and thinly sliced red onion.

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