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Salmon Fingers With Mash

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Ingredients
  Floury potatoes 1 1⁄2 Kilogram, peeled and cut into large chunks (such as king edward)
  Whole milk 80 Milliliter
  Unsalted butter 25 Gram
  Breadcrumbs 130 Gram
  Lemon zest 1
  Plain flour 50 Gram
  Eggs 2 , lightly beaten
  Salmon fillet 600 Gram, skin off
  Vegetable oil 4 Tablespoon
Directions

Put the potatoes in a large pan with salted water, bring to the boil and simmer for 20 minutes or until tender.
Drain and allow to steam in a colander for a couple of minutes.
Warm the milk and butter in a pan.
Mash the potatoes until smooth, or put them through a ricer, then beat in the warmed milk and butter.
Season.
Meanwhile, make the fish fingers.
Put the breadcrumbs in a bowl, season well and add the lemon zest.
Put the flour and eggs in separate bowls.
Cut the salmon into 8 wedges.
Dip them in flour, shake off the excess, dip them into the beaten egg, then into the breadcrumbs.
(Keep the remaining flour, egg and breadcrumbs to coat the fishcakes later.)
Heat the oil in a pan and fry the fish until golden, around 2 minutes per side.
Keep back 300g mash to make the fishcakes, and serve the rest with the fish fingers.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Seasoned
Dish: 
Dry Curry
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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