Smoked Fish Finger Sandwiches with Dill & Mustard Mayo

To make the mayo, separate the egg (reserve the white) and blend the egg yolk, mustard, garlic, a pinch of salt and black pepper and vinegar in a food processor for 30 seconds. Alternatively, do this by hand with a bowl and a whisk (crush the garlic first, though).

Slowly add one-third of the olive oil in a very thin drizzle while blending or whisking vigorously, then add the remaining oil in a thin stream while mixing to make a nice, thick mayonnaise. Season with salt and pepper to taste. Finely chop the dill, then mix it through the mayonnaise along with the soured cream. Set aside.

Cut the fish into equal-sized pieces, season with pepper and dust in the flour.

Beat the egg white in a bowl with the cold water, then add the fish, draining any excess, before coating in the breadcrumbs. Brush off any excess and set aside.

Pour the oil into a large frying pan set over a medium heat. Cook the fish fingers for around 3 mins on each side until they have turned golden brown, have a good crust and are cooked through.

Transfer to a plate lined with dry kitchen paper to soak up excess fat. Wipe clean the pan with kitchen paper.

Add the butter to the pan, then stir in the sauerkraut and stir-fry for 3-5 mins over a high heat until piping hot and beginning to colour.

Slice the gherkins and split the rolls.

To serve, add the fish fingers to the rolls with the sauerkraut, mayonnaise and gherkins.