- October 2005
- 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.
- 15.4g (3.4g saturated)
- 7.9g (0.6g sugar)
- 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
- 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).
- Serve with a lemon wedge, broccoli, peas and chips.
Serve with some oven-baked home-made matchstick chips.
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