Fish finger Hawaiian toast

Ingredients for 4 servings:

• 1 tbsp rapeseed oil or sunflower oil or Rama Culinesse for frying
• 12 fish fingers
• 1 onion(s)
• 2 small gherkins (jar)
• 150 g Miracle Whip
• 50 g natural yogurt
• 2 tbsp parsley, flat, fresh, chopped
• Salt and pepper, mixed or black, freshly ground
• 1 pinch(s) of sugar
• some lemon juice
• 4 slices of toast
• 4 pineapple slices, fresh
• 4 slices of cheddar cheese
• 4 cherries or 4 tsp wild cranberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Prepare the fish fingers according to the package instructions, either in a pan with 1 tbsp of rapeseed or sunflower oil or Rama Culinesse for frying. Alternatively, cook in a preheated oven on a baking tray lined with baking paper on the top rack at 220°C (top/bottom heat) or on the middle rack at 220°C (fan oven). Peel the onion and finely dice the gherkins. Mix both in a bowl with the Miracle Whip, natural yogurt, and chopped parsley. Season to taste with salt, pepper, a pinch of sugar, and a little lemon juice. Toast the slices of bread in the toaster. Then spread the Miracle Whip-yogurt mix over the slices. Top each with 3 fish fingers, 1 pineapple ring, and 1 slice of cheddar cheese. Place on a baking tray lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 5 minutes, until the cheese begins to melt. Then remove from the oven, arrange on plates, and garnish each with a cherry or 1 teaspoon of wild cranberries. Serve with a fresh mixed salad. Tip: You can also use raclette cheese or Camembert instead of the cheddar for the topping.