SALMON FISH FINGER BURGERS

Preparation time 15 mins Cooking time 10 mins Makes 6

2 sheets roasted nori

1 cup mayonnaise

3 tsp white miso paste

3 x 200g salmon fillets

(or ocean trout), long mid-section fish, skin off

½ cup panko crumbs

4 Tbsp sesame seeds Freshly ground black

pepper, to season

2 Tbsp plain flour

2 free-range eggs, lightly beaten 6 long brioche rolls

Extra virgin olive oil, for frying 3-4 iceberg lettuce leaves,

finely sliced

2 Tbsp pickled ginger,

drained, finely sliced

STEP 1 Preheat oven to 160oc fanforced (180oc conventional). Put nori in a small bowl and rehydrate by running under cold water. Squeeze out excess water and chop finely with a sharp knife. Put mayonnaise in a small bowl, add nori and miso and stir to combine. Set aside.

STEP 2 Slice the fish fillets in half lengthways. Cut each length in half again. Put panko crumbs and sesame seeds in a shallow bowl or on a plate. Season with pepper. Put the flour on a large plate, and eggs in a bowl. Dust each piece of fish with flour, dip in the beaten egg and coat in the crumb mixture.

STEP 3 Slice buns open, three-quarters of the way through. Put buns on a large oven tray. Toast in the oven for a couple of minutes or until light golden.

STEP 4 Pour oil into a large frying pan until 1cm deep. Heat over medium heat and, once oil is hot, gently put in fish fingers and cook for about 90 seconds, then turn over and cook for a further 1 minute or until fish is cooked through. Drain on paper towel. You may need to cook the fish in 2 batches depending on the size of your pan.

STEP 5 To assemble, spoon a generous amount of miso mayo on bun base, top with lettuce, a piece of crumbed fish, pickled ginger and bun top. Serve with a wooden skewer.

Salmon fish finger burgers Crumbed fillets on sweet bread with Japanese-flavoured mayo? Yes, please!