The Hafenburger

Ingredients for 2 servings:

• ½ cucumber(s), thinly sliced
• 1 bunch dill, finely chopped
• 1 shallot(s), finely diced
• salt and pepper
• 2 tbsp balsamic vinegar, lighter
• 220 ml vegetable oil
• salt and pepper
• 1 egg(s)
• 1 tsp mustard
• 2 eggs, hard-boiled and diced
• 4 gherkins, diced
• 2 rolls
• 6 fish fingers
• some lettuce leaves, washed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with fish fingers, remoulade and cucumber salad

Mix the shallot with the vinegar, 2 tablespoons of oil, half of the dill, salt, and pepper. Mix with the cucumber slices. For the remoulade, put the raw egg in a tall container with salt, pepper, mustard, and the remaining oil. Blend with a hand blender until creamy. Mix the mayonnaise with the egg and cucumber cubes, along with salt, pepper, and the remaining dill. Prepare the fish fingers according to the package instructions. Halve the rolls, spread with a little remoulade, and top with lettuce leaves, fish fingers, and cucumber salad. Spread with the remaining remoulade. Put the lid on and enjoy.