Recipes
Recipes

Lorraine Pascale's baked salmon fish fingers

Lorraine Pascale's salmon fish finger recipe is served with a delicious homemade tartare sauce, which is perfect for dipping.

Lorraine Pascale's salmon fish finger recipe is served with a delicious homemade tartare sauce, which is perfect for dipping.

starstarstarstarstar
(7 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.34 per serving

Nutritional Information

Each 243g serving contains

Energy
1531kj
366kcal
18%
Fat
17.2g
Med
25%
Saturates
4.1g
Med
21%
Sugars
3.7g
Low
4%
Salt
1.4g
Med
23%
of your reference intake.
Typical energy values per 100g:
630kj/151kcal

Ingredients

4 slices wholemeal bread

1 tbsp fresh thyme leaves, roughly chopped

3 egg whites

4 x 125g skinless salmon fillets

For the tartare sauce

150g full-fat Greek yogurt

2 tsp Dijon mustard

4 tsp capers

3 spring onions, trimmed and finely chopped

1 tbsp finely chopped flat-leaf parsley

2 tsp finely chopped fresh tarragon

Juice of ½ lemon

Few drops of Tabasco Pepper Sauce (optional)

Lemon wedges, to serve

Lettuce, to garnish

Method

1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Lightly toast the bread and then blitz in a processor to get fine, dry breadcrumbs. Tip into a large bowl and toss through the thyme, a little salt and a good amount of black pepper. Lightly beat the egg whites in another big bowl and season.
2
Cut each salmon fillet in half lengthways, to get 8 fingers of fish. In batches, toss the fingers in the egg white and then in the breadcrumbs to coat evenly. Arrange in a single layer on the baking tray as you go. Bake in the oven for 10–15 minutes.
3
Meanwhile, to make the tartare sauce, simply mix all the ingredients in a bowl. Season to taste.
4
To see if the fish fingers are cooked, push a knife tip into the thickest bit; the flesh should be opaque. Remove from the oven and serve with the tartare sauce.