Rachel Allen's salmon fish fingers

(30 ratings)

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Rachel Allen's salmon fish fingers
Rachel Allen's salmon fish fingers
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Your kids will love these pink fish fingers and our healthy tomato dip. You could also use cod or haddock and serve with peas, boiled potatoes or chips


  • 500g(1lb 2oz) centre-cut skinless salmon fillet
  • 3tbsp plain flour
  • 2 eggs
  • 110g(4oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper
  • 25g(1oz) butter (if shallow-frying)
  • 2tbsp olive oil
  • Lemon wedges, to serve

For the tomato and basil dip:

  • 275g(10oz) tomatoes, roughly chopped
  • 110ml(4fl oz) creme fraiche
  • 1tbsp finely shredded basil


  1. Preheat the oven (if using it - see below) to 220ーC (425ーF), Gas mark 7.
  2. Cut the piece of salmon in half across the width and then cut each half into six equal-sized fingers down the length. Sift the flour onto a plate or into a wide bowl, beat the eggs in another bowl and place the breadcrumbs in a third. Season each with salt and pepper.
  3. First dust the salmon fingers in the flour, then dip them in the beaten egg and finally in the breadcrumbs, to evenly coat. (The fish fingers can be prepared in advance to this stage and then stored in the fridge for up to 24 hours or freezer for up to 3 months.)
  4. To shallow-fry, melt the butter with the olive oil in a large frying pan on a medium-high heat and fry the fish fingers for 3-4 minutes each side or until crisp, golden and cooked through. Drain well on kitchen paper.
  5. Alternatively, drizzle the olive oil on a large baking sheet and arrange the fish fingers on the oiled sheet. Bake in the oven for 8-10 minutes, turning halfway through cooking, until crisp, golden and cooked through.
  6. Meanwhile, prepare the tomato dip. Blitz the chopped tomato in a blender or using a hand-held blender until smooth. Push through a fine sieve into a small saucepan and simmer on a low heat for 45 minutes or until reduced and thickened. Remove and leave to cool completely before stirring into the creme fraiche with the basil and a little salt and pepper.
  7. Serve the salmon fish fingers with lemon wedges for people to squeeze over together with a bowl of the tomato and basil creme fraiche to dip into.
This recipe is taken from Rachel Allen's Home Cooking, published by Collins, RRP 25, available from Amazon


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