Fish finger torpedoes
Ingredients
- 300g pack fish fingers (preferably made with hoki rather than cod)
- 1 French stick (baguette)
- 4 or 5 generous tbsp mayonnaise
- 5 lettuce leaves such as cos, halved lengthways
- 1 large shallot or small ordinary or red onion, thinly sliced
- 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal
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