Salmon fish fingers
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.