Salmon fish finger sandwich

10-30 minutes 4 servings 800 kcal or less folate homemade fish fingers homemade tartar sauce mains tartare sauce

N/A

Source

Ingredients

3 tbsp plain flour

1 large egg , beaten

100g dried breadcrumbs (we used panko)

4 skinless and boneless salmon fillets , sliced in half lengthways

2-3 tbsp vegetable oil (optional)

1 Little Gem lettuce , leaves separated

4 sub rolls , split

5 tbsp mayonnaise

1 heaped tbsp capers , chopped

2 spring onions , finely chopped

½small pack tarragon , leaves chopped

juice ½ lemon

Method

Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.

Put the flour, egg and breadcrumbs on separate plates. Season the flour, then dip the strips of salmon in it to coat. Dust off any excess, then dip in the egg and finally roll in the breadcrumbs. Heat a grill to high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side.

Arrange the Little Gem leaves in the split sub rolls, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce.