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.


  • 600g salmon fillet, skinned

  • 4 fresh ciabatta rolls

  • 2 avocado pears

  • 2 eggs, beaten

  • 75g coriander

  • 2 limes

  • Sea salt and pepper

  • Olive oil for frying


  • 1.

    Cut the salmon fillet into ‘fish finger’ shapes.

  • 2.

    Split the ciabatta rolls, tear the top halves into pieces and whiz in a blender until fine crumbs.

  • 3.

    Grate the zest of 1 lime into the bread crumbs; add sea salt and pepper and mix.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Optional: serve with remaining ciabatta bread as a fish finger butty.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1388kj
  • Fat Total 93g
  • Saturated Fat 14g
  • Protein 45g
  • Carbohydrate 84g
  • Sugar 14g
  • Sodium 1199mg

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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