Fish fingers and potato salad

Name: Fish fingers and potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy small potatoes; 7-10 Tbsp Salt; 1 Cucumber; 1 collar Radishes; 1 collar Dill; 250 g Salad cream with 40 % low-fat yoghurt (11 % fat); 3 TABLESPOONS low-fat milk (1,5 % fat); 7-10 Tbsp Pepper; 1 can(s) (212 ml; drained weight 140 g ) Vegetable corn; 1 package (450 g) Fish fingers; 4 discs Bacon; 7-10 Tbsp roasted corncob slices

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy small potatoes
7-10 Tbsp Salt
1 Cucumber
1 collar Radishes
1 collar Dill
250 g Salad cream with 40 % low-fat yoghurt (11 % fat)
3 TABLESPOONS low-fat milk (1,5 % fat)
7-10 Tbsp Pepper
1 can(s) (212 ml; drained weight 140 g ) Vegetable corn
1 package (450 g) Fish fingers
4 discs Bacon
7-10 Tbsp roasted corncob slices

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, quench, peel and let cool. Cut larger potatoes in half. Peel the cucumber, cut in half lengthwise and cut into slices. Clean, wash, halve and slice radishes.
2
Wash dill, dab dry and chop finely, except for something to garnish. Mix salad cream, milk and dill. Season with salt and pepper. Drain the corn. Mix potatoes, cucumber slices, radishes and corn. Cut bacon in half lengthwise. Wrap 8 fish fingers with one slice of bacon each in the middle. Halve the remaining fish fingers. Heat oil in a large frying pan and fry all fish fingers for 4-5 minutes, turning them over until golden brown.
3
Cut bacon in half lengthwise. Wrap 8 fish fingers with one slice of bacon each in the middle. Halve the remaining fish fingers. Heat oil in a large frying pan and fry all fish fingers for 4-5 minutes, turning them over until golden brown. Serve salad with fish fingers and tartar sauce. Garnish with corncob slices and dill