- 500g Fresh Huon Salmon (Skin off)
- 1 Cup Cornflakes
- 2 Cups Panko breadcrumbs
- 5 Free range eggs
- Pinch Sea Salt
- Rice bran oil
- 1 Cup Real mayonnaise
- 1/4 Cup Gherkins
- 1/4 Cup Capers
- 2 Boiled Eggs
- 1/4 Cup Parsley, chopped
- 1kg Sweet Potato, peeled and thickly sliced
- 1 tsp Sea salt flakes
- 1/4 cup Canola oil
Start preheating your oven to 190°C.
Lightly crush your cornflakes and combine with panko breadcrumbs in a deep tray or bowl.
Cut your fresh Huon Salmon fillets into your desired finger portions. We recommend aiming for roughly 10cm lengths.
Whisk your eggs in a bowl.
One by one, lightly coat each of your salmon fingers with your flour and coat in your whisked eggs. Roll your salmon fingers through the cornflake and breadcrumb mixture and set onto a separate plate. Place in the refrigerator to rest and chill for five minutes.
At 190°C, place your salmon fish fingers in the oven. Cook for 15 minutes, and then reduce the heat to 170°C for a final 10 minutes.
Boil and peel your eggs. Roughly chop these along with your sweet gherkins, capers, parsley and combine all of these ingredients with your mayonnaise
Sweet Potato Chips
With your oven preheating to 190°C, peel and cut your sweet potato into wedges.
Place your sweet potato into a baking tray lined with greaseproof paper.
Your sweet potato chips should be about right in 10 minutes. Keep an eye on them and leave them in for slightly longer for more bite.
Once out of the oven, place your sweet potato chips in a large mixing bowl and spray with plenty of rice bran oil. Season to taste and mix thoroughly to get an even coating.
Plate up your Huon Salmon fish fingers with your homemade tartar sauce and sweet potato chips and voila!
For more recipes like this, take a look here and get cooking with Huon Salmon!