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

Lorraine Pascale’s baked salmon fish fingers

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

By , 21 September 2015

(3 votes)

Lorraine Pascale’s baked salmon fish fingers
  • 30 Mins

  • Serves: 4

  • Price: £2.34 per serving

Nutritional Info
Each 243g serving contains
  • Energy

    1532KJ

    366KCAL

    18%
  • Fat

    17.2g

    med

    25%
  • Saturates

    4.1g

    med

    21%
  • Sugars

    3.7g

    low

    4%
  • Salt

    1.4g

    med

    23%
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.