Sometimes salmon has long fine pin bones in it – use tweezers to pull them out. If you are left with salmon trimmings, why not chop them up finely and mix with a few breadcrumbs and a bit of egg and form into burgers to cook at the same time.
INGREDIENTS
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
Recipe continues
METHOD
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.