Serving suggestions

Scottish salmon fish finger sandwich

Serves: 2


  • 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.

  • 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

Preparation method

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.



September 15th 2021
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