INGREDIENTS : Salmon Fish Finger Sandwich

3 tbsp plain flour
1 large egg, beaten
100g dried breadcrumbs
4 skinless and boneless salmon
2-3 tbsp vegetable oil
1 Little Gem lettuce leaves separated
4 sub rolls, split
5 tbsp mayonnaise
1 heaped tablespoon Capers
2 spring chopped onions
½ small pack tarragon leaves chopped
Juice ½ lemon

PREPARATION : Salmon Fish Finger Sandwich

Make the tartar sauce: combine all the fixings and season to taste. Put aside. Put the flour, egg and breadcrumbs on divided plates. Season the flour, and then plunge the segments of salmon in it to cover.
Clean off any overabundance, then dunk in the egg lastly come in the breadcrumbs. Heat a barbecue to high and flame broil the fish fingers about 4 minutes every side, or add the oil to a non-stick skillet and cook about 4 minutes every side.
Organize the Little Gem leaves in the part sub moves, then stuff each with a few fish fingers, took after by a decent dab of the tartar sauce


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