Serves: 2
Ingredients
170g pack 2 essential Waitrose Smoked Haddock Fish Cakes
2 mini essential Waitrose Rosemary and Sea Salt
Focaccia rolls
1 tbsp capers, chopped
1 cornichon, finely chopped
1½ tbsp essential Waitrose Half Fat Mayonnaise
70g pack wild rocket

Method
1. Preheat the oven to 220°C, gas mark 7. Place the fish cakes on a baking tray and bake for 14–16 minutes; add the rolls to the tray for the last 5 minutes.

2. Meanwhile, mix the capers and cornichion into the mayonnaise to make tartare sauce.

3. Halve and toast the rolls and place some rocket on the bottom half, top with fish cakes then add a spoonful of the sauce. Place the top half of the rolls on top and serve with the rest of the rocket.