- 3 tbsp plain flour
- 1 large egg, beaten
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 are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ small pack tarragon, leaves chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.
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.
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.