Name: Salmon fish finger sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp plain flour; 1 large egg beaten; 100g dried breadcrumbs (we used panko); 4 skinless and boneless salmon fillets sliced in half lengthways; 2-3 tbsp vegetable oil (optional); 1 Little Gem lettuce leaves separated; 4 sub rolls split; 5 tbsp mayonnaise; 1 heaped tbsp capers chopped; 2 spring onions finely chopped; ½small pack tarragon leaves chopped; juice ½ lemon

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Salmon fish finger sandwich

Salmon fish finger sandwich

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Try this gourmet take on a classic with homemade salmon fish fingers, finished with a good dollop of tangy tartar sauce

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp plain flour
1 large egg

beaten
100g dried breadcrumbs

(we used panko)
4 skinless and boneless salmon fillets

sliced in half lengthways
2-3 tbsp vegetable oil

(optional)
1 Little Gem lettuce

leaves separated
4 sub rolls

split

For the tartar sauce

5 tbsp mayonnaise
1 heaped tbsp capers

chopped
2 spring onions

finely chopped
½small pack tarragon

leaves chopped
juice ½ lemon

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Nutrition: Per sandwich

kcal741
fat35g
saturates6g
carbs61g
sugars4g
fibre4g
protein44g
salt1.9g

Method

step 1

Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.
step 2

Put the flour, egg and breadcrumbs on separate plates. Season the flour, then dip the strips of salmon in it to coat. Dust off any excess, then dip in the egg and finally roll in the breadcrumbs. Heat a grill to high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side.
step 3

Arrange the Little Gem leaves in the split sub rolls, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce.

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.2 ratings

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