SALMON GOUJONS WITH LAVERBREAD TARTARE

Goujons are usually made with a white fish like sole or cod, but why? Salmon is a totally different affair! Dip into a tart tartare made with laverbread and you’ll never settle for fish fingers again.

SERVES 4-6

500g salmon fillet

1 egg, beaten

300ml whole milk

100g plain flour

200g panko breadcrumbs

50g jumbo oats

Vegetable oil, for deep frying

Lemon wedges, to serve

FOR THE TARTARE

50g cornichons

50g capers

100g laverbread (ask your fishmonger for availability)

2 hard-boiled eggs, shelled

300g mayonnaise

Juice of ½ lemon

Sea salt and black pepper

1 For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse to chop them into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.

2 With a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – the length entirely depends on how generous you are feeling!

3 In a shallow bowl, mix together the egg and milk. Put the flour into another shallow bowl, and the panko breadcrumbs and oats together in a third.

4 Dust each strip of salmon in the flour, shaking off any excess, then dip into the egg/milk and finally into the bowl of breadcrumbs/oats.

5 In a deep-fat fryer or heavy-based pan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper.

6 Serve the goujons with lemon wedges and the laverbread tartare.