Step 1
Cook required amount of frozen Birds Eye Fish Fingers following packet directions.
Step 2
Slice each bread roll in half lengthways. Spread half the roll with combined mayonnaise, lemon zest, and spring onions. Top with shredded carrot, celery and cooked fish fingers. Garnish with coriander leaves and serve immediately.
Tip
Top with extra lemon, spring onion mayonnaise mixture for a creamier filling.