Cut the salmon fillet into 12 x 10cm fingers.
Lightly crush the cornflakes and combine with the panko breadcrumbs in a deep tray or bowl
Lightly coat the salmon fingers in the flour, then carefully toss through the egg mixture and finally into the crumbs. Repeat for all salmon fingers. Place into the refrigerator
Place salmon fingers into the pre heated oven at 190 degrees for 15 minutes then reduce heat to 170C and cook for a further 10 minutes and remove from oven.
Real Tartare Sauce
Roughly chop peeled, boiled eggs, sweet gherkins, capers and parsley and combine all the ingredients with the mayonnaise.
Sweet potato chips
Preheat oven to 190C.
Peel sweet potato and slice into wedges
Place the sweet potato wedges into baking tray with grease proof paper
Spray liberally with rice bran oil, sprinkle with sea salt and Mix together thoroughly until well coated.
Serve with Tartare sauce and sweet potato chips.