Baked salmon fish fingers with homemade tartare sauce, by Lorraine Pascale

Baked salmon fish fingers with homemade tartare sauce, by Lorraine Pascale

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

By , 21 September 2015
Baked salmon fish fingers with homemade tartare sauce, by Lorraine Pascale
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.34 per serving
Nutritional Info
Each 243g serving contains
  • Fat med
    17.2g
    25%
  • Saturates med
    4.1g
    21%
  • Sugars low
    3.7g
    4%
  • Salt med
    1.4g
    23%
  • Energy 1532KJ 366KCAL
    18%
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
  • 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.

  • 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.

  • Meanwhile, to make the tartare sauce, simply mix all the ingredients in a bowl. Season to taste.

  • 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.