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Salmon fishfingers

Name: Salmon fishfingers
Yield: Serves 4
Cuisine: British recipes
Ingredients: Juice and grated zest of ½ lemon, plus wedges to serve; 2 salmon fillets (350g), skinned; 600g cold cooked mashed potato; 1 tbsp chopped fresh herbs, such as chives or parsley (optional); 5 tbsp sesame seeds; 5 tbsp linseeds; 3 tbsp olive oil

Published: 30 Sep 05
Updated: 18 Mar 24

This salmon fishfingers recipe can be prepared in advance and cooked from frozen, so it’s worth making lots in one go.

Easy
October 2005

Test kitchen approved

Serves 4
Takes 30 minutes to make, plus 15 minutes chilling

This salmon fishfingers recipe can be prepared in advance and cooked from frozen, so it’s worth making lots in one go.

Nutrition: per serving

Calories: 204kcals
Fat: 15.4g (3.4g saturated)
Protein: 9.1g
Carbohydrates: 7.9g (0.6g sugar)
Salt: 0.1g

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Ingredients

Juice and grated zest of ½ lemon, plus wedges to serve
2 salmon fillets (350g), skinned
600g cold cooked mashed potato
1 tbsp chopped fresh herbs, such as chives or parsley (optional)
5 tbsp sesame seeds
5 tbsp linseeds
3 tbsp olive oil

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Method

Drizzle the lemon juice over the salmon fillets. Microwave on high (900W) for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.
Flake the fish into a bowl, then add the cold mashed potato, herbs (if using) and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).
Preheat the oven to 220°C/ fan200°C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 20-25 minutes from frozen).