Lorraine Pascale's baked salmon fish fingers

Name: Lorraine Pascale's baked salmon fish fingers | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: 4 slices wholemeal bread; 1 tbsp fresh thyme leaves, roughly chopped; 3 egg whites; 4 x 125g skinless salmon fillets; 150g full-fat Greek yogurt; 2 tsp Dijon mustard; 4 tsp capers; 3 spring onions, trimmed and finely chopped; 1 tbsp finely chopped flat-leaf parsley; 2 tsp finely chopped fresh tarragon; Juice of ½ lemon; Few drops of Tabasco Pepper Sauce (optional); Lemon wedges, to serve; Lettuce, to garnish

Lorraine Pascale's salmon fish finger recipe is served with a delicious homemade tartare sauce, which is perfect for dipping.

By Asda Good Living,21st September 2015

(7 votes)

Cook: 30 Mins

Serves: 4

Price: £2.34 per serving

Nutritional Information

Each 243g serving contains

Energy
1531kj
366kcal

18%

Fat
17.2g

Med
25%

Saturates
4.1g

Med
21%

Sugars
3.7g

Low
4%

Salt
1.4g

Med
23%

of your reference intake.
Typical energy values per 100g:
630kj/151kcal

Ingredients

4 slices wholemeal bread

1 tbsp fresh thyme leaves, roughly chopped

3 egg whites

4 x 125g skinless salmon fillets

150g full-fat Greek yogurt

2 tsp Dijon mustard

4 tsp capers

3 spring onions, trimmed and finely chopped

1 tbsp finely chopped flat-leaf parsley

2 tsp finely chopped fresh tarragon

Juice of ½ lemon

Few drops of Tabasco Pepper Sauce (optional)

Lemon wedges, to serve

Lettuce, to garnish

Method

Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Lightly toast the bread and then blitz in a processor to get fine, dry breadcrumbs. Tip into a large bowl and toss through the thyme, a little salt and a good amount of black pepper. Lightly beat the egg whites in another big bowl and season.

Cut each salmon fillet in half lengthways, to get 8 fingers of fish. In batches, toss the fingers in the egg white and then in the breadcrumbs to coat evenly. Arrange in a single layer on the baking tray as you go. Bake in the oven for 10–15 minutes.

Meanwhile, to make the tartare sauce, simply mix all the ingredients in a bowl. Season to taste.

To see if the fish fingers are cooked, push a knife tip into the thickest bit; the flesh should be opaque. Remove from the oven and serve with the tartare sauce.