Salmon fish finger sandwich

Salmon fish finger sandwich

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(1 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Try this gourmet take on a classic with homemade salmon fish fingers, finished with a good dollop of tangy tartar sauce

Nutrition and extra info

Nutrition: Per sandwich

  • kcal741
  • fat35g
  • saturates6g
  • carbs61g
  • sugars4g
  • fibre4g
  • protein44g
  • salt1.9g
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Ingredients

  • 3 tbsp plain flour
  • 1 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small pack tarragon, leaves chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

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

  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.

  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.

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