Salmon fishfingers

Salmon fishfingers
  • Serves icon Serves 4
  • Time icon 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
Calories
204kcals
Fat
15.4g (3.4g saturated)
Protein
9.1g
Carbohydrates
7.9g (0.6g sugar)
Salt
0.1g

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

Method

  1. 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.
  2. 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).
  3. 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).
  4. Serve with a lemon wedge, broccoli, peas and chips.

delicious. tips

  1. Serve with some oven-baked home-made matchstick chips.

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