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Scottish salmon fish fingers

Scottish salmon fish fingers


Add a spicy kick to this comforting classic.

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1307kj 312kcal
  • Fat
    Med 17%
  • Saturates
    Low 13%
  • Sugar
    Low 17%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 220g pack Co-op Scottish salmon fillets
  • 2 slices Co-op wholemeal bread
  • 1 tsp fresh rosemary or 1/2 tsp dried
  • 1 tsp fresh parsley, chopped, or 1/2 tsp dried
  • 1 red chilli, deseeded and sliced
  • 1 Co-op British egg white
  • 1 tbsp tomato ketchup
  • 2 tsp light mayonnaise
  • Worcester sauce and hot sauce, to taste
  • 2 handfuls Co-op mixed leaf salad
  • Freshly ground black pepper
  • 2 lemon wedges (optional)


  1. Preheat oven to 200°C/fan 180°C/Gas 6
  2. Skin the salmon then cut it in half lengthways and widthways
  3. Whizz the bread, herbs and chilli until they form fine crumbs
  4. Whisk the egg in a shallow bowl, and put the breadcrumbs in another
  5. Dip the salmon pieces in the egg, then the breadcrumbs to coat
  6. Place on a baking tray lined with greaseproof paper and cook for 15 mins
  7. Meanwhile, mix together the ketchup, mayo, and Worcester and hot sauces
  8. Serve the fish with the salad, a sprinkling of black pepper and lemon wedges, if using

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