Toast with Fish Sticks and Pineapple

Ingredients

• 2 tbsp chopped parsley
• 2 tbsp chopped dill
• 120 g mayonnaise
• 1 tsp Capers
• 2 pickles
• 0.5 tsp medium sharp mustard
• Salt
• Pepper (freshly ground)
• 12 fish sticks
• 4 slices Whole grain toast
• 4 slices pineapple (canned)
• 4 slices Gouda cheese
• 4 Cherry Tomatoes

Instructions

1. 1.

   Stir the herbs into the mayonnaise. Finely chop the capers and dice the pickles. Add both to the mayo mixture, then season the remoulade with mustard, salt, and pepper.

2. 2.

   Preheat the oven to 200°C (392°F) with upper and lower heat. Place the fish sticks on a rack over a sheet of foil and bake for about 10 minutes. After about 6 minutes, add the toast and bake until crisp. Remove both from the oven. Spread the remoulade on the toast, top each slice with three fish sticks, place a pineapple slice, then add cheese and cherry tomatoes. Return briefly to the oven until the cheese melts. Serve immediately.