- Half loaf stale bread
- 1 lemon
- 600g fresh salmon, skinned and pin-boned
- 150g flour
- Salt and pepper
- 3 large eggs
- Splash of milk
- 8 tbsp mayonnaise
- 1 tbsp capers
- 6 pickled gherkins
- Blitz the bread in a food processor with some fresh rosemary and a little lemon zest until you have fine bread crumbs, pour them into a bowl.
- Cut the salmon fillets into fingers, long ways works best for me.
- Place the flour into another bowl and season with salt and pepper. Crack the eggs into another bowl and whisk up with a little milk.
- Ok, the messy job: the key to this is only ever put one hand into the egg mixture and always keep the other hand dry for the flour and bread crumbs.
- Firstly add the salmon to the flour and tumble it around to cover the pinkness of the salmon. Whip them out into the egg mixture, dunk them down and then quickly out into the bread crumb mixture, shake the bowl and the fingers will roll around in the bowl to cover themselves. Repeat the process until you have covered them all.
- Heat a shallow frying pan with a little oil. Carefully place the fish fingers into the pan and cook on both sides for 4-5 minutes, or you can just as easily place them on an oiled baking tray and cook for 10 minutes in the oven at 180°C.
- Meanwhile, mix togther the capers, lemon juice, mayonnaise and chopped gherkins to make the perfect sauce for your sandwich.
- To serve it has to be white, squidgy bread, sauce a few leaves and a good squeeze of lemon juice.
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