Salmon fish fin­gers

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4

3 x 250g skin­less salmon fil­lets

140g fresh sour­dough or whole­meal bread­crumbs 1tbsp finely grated le­mon rind

Sea salt and freshly ground black pep­per 2tbsp ex­tra-vir­gin olive oil for the yo­gurt tartare Sauce

140g nat­u­ral Greek-style yo­gurt

1tsp le­mon juice

1tbsp finely chopped flat-leaf pars­ley 1 le­mon, quar­tered, to serve

Pre­heat the oven grill to high. Line an oven tray with alu­minium foil.

Us­ing a sharp knife, slice the salmon into large strips (about 12cm long and 2.5cm wide).

Put the bread­crumbs, le­mon rind, salt and pep­per in a big shal­low bowl and mix with a spat­ula to com­bine. Roll the salmon in the crumb mix­ture, press­ing it on to coat.

Put the salmon on the pre­pared tray and driz­zle the oil evenly over the top. Cook un­der the grill for 6-8 min­utes or un­til golden and crisp. To make the yo­gurt tartare sauce, put the yo­gurt, le­mon juice and pars­ley in a small bowl and sprin­kle with salt and pep­per. Mix to com­bine. Care­fully re­move the tray from the grill. Al­low to cool slightly, then serve the fish fin­gers with the tartare, le­mon wedges and oven-baked chips (see recipe, left), if you like.

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