Scottish salmon fish fingers
https://www.coop.co.uk/recipes/scottish-salmon-fish-fingers
Add a spicy kick to this comforting classic.
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 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)
Method
- Preheat oven to 200°C/fan 180°C/Gas 6
- Skin the salmon then cut it in half lengthways and widthways
- Whizz the bread, herbs and chilli until they form fine crumbs
- Whisk the egg in a shallow bowl, and put the breadcrumbs in another
- Dip the salmon pieces in the egg, then the breadcrumbs to coat
- Place on a baking tray lined with greaseproof paper and cook for 15 mins
- Meanwhile, mix together the ketchup, mayo, and Worcester and hot sauces
- Serve the fish with the salad, a sprinkling of black pepper and lemon wedges, if using
