Jill puts a modern twist on a British teatime staple with her salmon fish fingers coated in a lime scented crumb finished with a citron, coriander and avocado dip.
Cut the salmon fillet into ‘fish finger’ shapes.
Split the ciabatta rolls, tear the top halves into pieces and whiz in a blender until fine crumbs.
Grate the zest of 1 lime into the bread crumbs; add sea salt and pepper and mix.
Heat oil in a large frying pan. Coat the salmon fingers in the beaten egg, then dip in the lime-scented crumbs, back into the beaten egg, then back into the crumbs again. Place in the hot oil and fry on all sides until golden, 3 mins. They’re nice if still a little pink inside.
Peel and roughly chop the avocadoes. Whiz in a small food processor with lots of chopped coriander and lime juice, sea salt and pepper, until roughly brought together.
To serve, place a large spoonful of avocado/lime/coriander on a plate top with a few coriander sprigs. Arrange two fish fingers on top and finish with sea salt, pepper and a lime wedge for squeezing.
Optional: serve with remaining ciabatta bread as a fish finger butty.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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