Lorraine Pascale’s baked salmon fish fingers
- 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
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.