Name: Salmon fish finger sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp plain flour; 1 large egg beaten; 100g dried breadcrumbs (we used panko); 4 skinless and boneless salmon fillets sliced in half lengthways; 2-3 tbsp vegetable oil (optional); 1 Little Gem lettuce leaves separated; 4 sub rolls split; 5 tbsp mayonnaise; 1 heaped tbsp capers chopped; 2 spring onions finely chopped; ½small pack tarragon leaves chopped; juice ½ lemon

3 tbsp plain flour
1 large egg
beaten
100g dried breadcrumbs
(we used panko)
4 skinless and boneless salmon fillets
sliced in half lengthways
2-3 tbsp vegetable oil
(optional)
1 Little Gem lettuce
leaves separated
4 sub rolls
split

For the tartar sauce

5 tbsp mayonnaise
1 heaped tbsp capers
chopped
2 spring onions
finely chopped
½small pack tarragon
leaves chopped
juice ½ lemon

Method

step 1
Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.
step 2
Put the flour, egg and breadcrumbs on separate plates. Season the flour, then dip the strips of salmon in it to coat. Dust off any excess, then dip in the egg and finally roll in the breadcrumbs. Heat a grill to high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side.
step 3
Arrange the Little Gem leaves in the split sub rolls, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce.