Now, we wouldn’t mind betting that most of you won’t have a clue who Captain Iglo is.

In fact, we didn’t until this month when we a) found out that the 70s and 80s icon, Captain Birdseye, also goes by this name and b) it was the 60^th birthday of the fish finger this month.

As a result, we thought we’d acknowledge its birthday and pay tribute to the dish that, over the years, has provided children up and down the UK with a source of enjoyment (and nutrition).

Despite the fact that the fish finger – and Mr Iglo – is associated with another reputable seafood company, some things are bigger than brands. And we think that fish fingers are one of those things (especially when you consider how 28,000 tonnes of fish fingers are sold each year).

But you didn’t think we were going to spend an entire blog congratulating Captain Birdseye and his associated brand on the success of the fish finger, did you?

In fact, we’re going to use the captain’s birthday as an ideal opportunity to provide you with our own fish finger recipe – with a salmon twist, of course. Yes, for those who appreciate the significance of the fish finger yet want to create and enjoy a more refined version, then our Scottish salmon fish finger sandwich is just for you.

Serves 2

Ingredients

• 5 x tablespoons of plain flour
• Half the mixture of a beaten egg
• 50g dried breadcrumbs
• 2 x skinless John Ross Jr fresh salmon fillets
• 5 / 2 x tablespoons vegetable oil
• 1 x fresh baguette (cut into two sections)
• Enough iceberg lettuce for each sandwich

For those of you who want to keep it as authentic as possible then the ingredients for the tartar sauce are below. If not, simply use the bought variety.

• 2 x tablespoons of mayonnaise
• Half a tablespoon of chopped capers
• 1 spring onion, finely chopped
• ¼ pack of tarragon, leaves chopped
• The juice of ¼ lemon

For the sauce, mix all the ingredients together and place in the fridge until ready to use.

For the sandwich, place the flour, egg and breadcrumbs on their own plates. Season the flour if required then use it to coat each of the salmon fillets. Dip each coated fillet in the egg and then roll in the breadcrumbs. Grill the fillets for 3-4 minutes each side before placing on the fresh bread, garnishing with the lettuce and topping off with tartar sauce.

Here’s to another 60 years of the fish finger.