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Baked Salmon Fish Fingers

Panjabi Rasoi Panjab Radio UK
  • 4 slices wholemeal bread
  • 1 tbsp fresh thyme leaves, roughly chopped
  • 3 egg whites
  • 4 x 125g skinless salmon fillers
  • 150g full fat Greek yogurt
  • 2tbsp Dijon mustard
  • 4 tbsp capers
  • 3 spring onions, trimmed and finely chopped
  • 1 tbsp finely chopped flat leaf parsley
  • 2 tbsp finely chopped fresh tarragon
  • Juice of ½ lemon
  • Few drops of tabasco pepper sauce (optional)
  • Lemon wedges, to serve
  • Lettuce, to garnish
  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 breadcrumps. 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 10-15v 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.
Enjoy Baked Salmon Fish Fingers...
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