Salar Flaky Smoked Salmon Fish Fingers with Pea, Lettuce and Mint Vinaigrette
Recipe by Alastair MacLeod, Stornoway. Serves 4
Ingredients for the Fish Fingers:
2 shallots, peeled and finely chopped
1 tablespoon unsalted butter
350g dry mashed potato (with nothing added)
450g Salar Flaky Smoked Salmon, broken into flakes
1 tablespoon chopped garden herbs (parsley, chervil, chives) plus extra for garnish
? teaspoon lemon zest
juice of 1 lemon
salt and freshly ground pepper
2 tablespoons plain flour
2 eggs, beaten
100g breadcrumbs, flavoured with a pinch of fennel seeds
olive oil, for shallow frying
Ingredients for the green salad:
2 teaspoons white wine vinegar
? teaspoon English mustard
4 teaspoons olive oil
2 teaspoons chopped mint
100g fresh peas, cooked
75g cos, little gem or iceberg lettuce, finely shredded
Method
Lightly sweat the shallot with the butter then add the mash, Flaky Smoked Salmon, herbs, lemon zest and juice. Season if required. Let the mixture cool, then cover and chill in the refrigerator.
Heat the oven to 180oC / 350oF or gas mark 4.
Put the flour, beaten eggs and breadcrumbs for coating the ?fingers? into 3 separate bowls.
Mould the Flaky Smoked Salmon mixture into 16 fish fingers approximately 6cms x 2 cms x 2 cms. Pass the ?fingers? first through the flour then through the egg then through the breadcrumbs. Repeat the egg and breadcrumb coatings for a second time to ensure a good coating. Keep in the refrigerator until ready to cook.
Shallow fry the fish fingers until golden brown and finish in the oven until hot through. This takes a few minutes.
To make the dressing, mix together the vinegar and English mustard, add the oil then the mint and peas. Toss the dressing with the lettuce.
Serve 4 fish fingers per main course portion, stacking 2 one way then 2 on top the other way. Serve with the green salad and garnish with some chopped garden herbs.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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