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Salmon fish finger butty

Prepare with Fresh Salmon Fillets
30 min
Preparation
easy
Difficulty
4
Servings
Salmon fish finger butty
30 min
Preparation
easy
Difficulty
4
Servings

Ingredients

Fresh Salmon Fillets

Fresh Salmon Fillets

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  • Fresh MOWI salmon fillets – 2 packs (4 fillets)
  • Brioche or ciabatta rolls – 4
  • Flat leaf parsley, chopped – small handful
  • Lemon zest & juice – 1 lemon
  • Breadcrumbs – 100g
  • Olive oil – 30g
  • Salt & pepper – to season

Pea tartare sauce:

  • Frozen peas – 80g
  • Mayonnaise – 50g
  • Crème fraiche – 25g
  • Shallots, finely chopped – 1 tbsp
  • Baby capers – 1 tsp
  • Gherkins, diced – 1 tbsp
  • Fresh mint, chopped – 1 tbsp
  • Salt & pepper – to taste

Spiced tomato ketchup:

  • Demerara sugar – 50g
  • Cider vinegar – 50ml
  • Ground coriander – ½ tsp
  • Cayenne pepper – ½ tsp
  • Smoked paprika – 1 tsp
  • Ripe tomatoes, diced – 200g
  • Tomato passata – 200g
  • Salt & pepper – to season

Preparation

Method – Pea tartare sauce:

  1. Cook the peas in boiling water for 2 minutes then cooled quickly in cold water
  2. Drain the peas well and with a piece of kitchen towel pat dry.
  3. Place the peas into a food processer and blitz. Add the rest of the ingredients and pulse 2 – 3 times to mix through. Adjust the seasoning if required. (Alternatively this can also be made by finely chopping the peas with a sharp knife and mixing all the ingredients together in a bowl).
  4. Place the pea tartare into a suitable dish, cover with cling film and place in the fridge until required

Prefer ketchup! Why not try our spicy tomato ketchup recipe…

Method – Spiced tomato ketchup:

  1. Place all the ingredients into a sauce pan and bring to the boil. Reduce to a simmer and place a lid on the pan. Cook for 30 minutes, stirring frequently. For the last 5 minutes of cooking remove the lid to thicken the sauce slightly.
  2. For a smooth ketchup place the sauce into a blender and blitz
  3. Once the ketchup has cooled down, cover with cling film and place in the fridge. Best to leave overnight before using, this will help the flavours balance and develop

Method – Salmon fish finger butty:

  1. Pre-heat the air fryer for 5 minutes at 200°C
  2. Slice each salmon fillet in half lengthways (this will give you 8 salmon fingers). Season with salt & pepper
  3. Place the breadcrumb, lemon zest, parsley and olive oil into a food processer and pulse. Alternatively place the ingredients into a bowl and mix together
  4. Lay the salmon fingers into the breadcrumb mix and pat the crumb all over the salmon
  5. Shake off any excess crumb and place the salmon fish fingers in the air fryer. Cook for 8 minutes (200°C) or until the salmon is cooked and the crumb is crispy
  6. While the salmon is cooking slice the rolls and toast
  7. To serve, place a good spoonful of pea tartare or spiced tomato ketchup on top of the base of the roll. Add 2 salmon fish fingers, squeeze over a little lemon juice and top with the other half of the roll

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