Ingredients

• 450g (chopped) of the finest salmon fillet
• 200g (chopped) of John Ross Jr’s Traditional Smoked Salmon
• 3 x finely chopped spring onions
• Olive oil
• 2 x beaten large eggs
• Salt and cracked black pepper
• 150g flour (plain)
• 60g of breadcrumbs
• 90g polenta

Preparation method

Mix the breadcrumbs and polenta together beforehand. Then place the mixture on one plate and the flour on another plate.

Mix the fillet, smoked salmon, spring onions with a generous pinch of the salt and pepper.

Cover the fish fingers in flour and give them a coating with the beaten egg before rolling them in the breadcrumb/polenta mix.

All done! Simply rest on a plate and place in the fridge until ready to cook.

When ready, heat a generous amount of the olive oil in a pan. Once hot, gently add the fish fingers and cook for 5-6 minutes, turning regularly, until they become a delicious golden brown colour.

Take out, drain (and blot) the oil and serve in between two slices of fresh bread and with the best quality tartare sauce. Alternatively, serve with home cooked chips and mushy peas.

Enjoy our gourmet fish finger sandwich recipe? If you love the finer things in life, order some very special Scottish smoked salmon online today from John Ross Jr.