Rachel Allen's salmon fish fingers recipe

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Swap salmon for another chunky fish like cod or haddock to make these fish fingers, and serve with peas, boiled potatoes or chips

  • healthy
Serves4
SkillEasy
Preparation Time30 mins
Cooking Time20 mins
Total Time50 mins
Cost RangeCheap

Your kids will love these pink fish fingers and our healthy tomato dip. You could also use cod or haddock and serve with peas, boiled potatoes or chips

Ingredients

  • 500g(1lb 2oz) centre-cut skinless salmon fillet
  • 3tbsp plain flour
  • 2 eggs
  • 110g(4oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper
  • 25g(1oz) butter (if shallow-frying)
  • 2tbsp olive oil
  • Lemon wedges, to serve

For the tomato and basil dip:

  • 275g(10oz) tomatoes, roughly chopped
  • 110ml(4fl oz) creme fraiche
  • 1tbsp finely shredded basil

WEIGHT CONVERTER

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Method

  1. Preheat the oven (if using it - see below) to 220ーC (425ーF), Gas mark 7.
  2. Cut the piece of salmon in half across the width and then cut each half into six equal-sized fingers down the length. Sift the flour onto a plate or into a wide bowl, beat the eggs in another bowl and place the breadcrumbs in a third. Season each with salt and pepper.
  3. First dust the salmon fingers in the flour, then dip them in the beaten egg and finally in the breadcrumbs, to evenly coat. (The fish fingers can be prepared in advance to this stage and then stored in the fridge for up to 24 hours or freezer for up to 3 months.)
  4. To shallow-fry, melt the butter with the olive oil in a large frying pan on a medium-high heat and fry the fish fingers for 3-4 minutes each side or until crisp, golden and cooked through. Drain well on kitchen paper.
  5. Alternatively, drizzle the olive oil on a large baking sheet and arrange the fish fingers on the oiled sheet. Bake in the oven for 8-10 minutes, turning halfway through cooking, until crisp, golden and cooked through.
  6. Meanwhile, prepare the tomato dip. Blitz the chopped tomato in a blender or using a hand-held blender until smooth. Push through a fine sieve into a small saucepan and simmer on a low heat for 4–5 minutes or until reduced and thickened. Remove and leave to cool completely before stirring into the creme fraiche with the basil and a little salt and pepper.
  7. Serve the salmon fish fingers with lemon wedges for people to squeeze over together with a bowl of the tomato and basil creme fraiche to dip into.
Rachel Allen left home at just 18 to pursue a career in cooking. Originally from Dublin, Ireland she moved to County Cork to study at the famous Ballymaloe Cookery School. Soon after graduating from the prestigious culinary school, she worked at the Ballymaloe House Hotel testing recipes and then onto teaching at the school. Her first television series, called Rachel’s Favourite Food, was broadcast in 2004 throughout Ireland, Canada, Australia and elsewhere in Europe. A book of the same name accompanied the series, giving viewers a true insight into Rachel’s special brand of family-orientated cooking and recipes. Since then she has authored more than eight different cookery books (opens in new tab), based around baking and home cooking. She’s particularly famous for her baking recipes, such as the delicious walnut and American frosting cake (opens in new tab), as well as simpler recipes like basic fairy cakes (opens in new tab). Rachel’s books have sold more than 1 million copies worldwide. As well as being a TV chef and author, Rachel writes regular columns for Irish magazine, The Sunday Tribune. In the past, she has also contributed to BBC Good Food magazine and AWT at Home magazine. Alongside writing, Rachel also teaches at the same school she trained. She regularly appears on BBC’s Saturday Kitchen and has her own popular cooking show on Irelands RTE network. In March 2017, Rachel Allen opened her first restaurant. Dwyers of Cork on Washington Street in Cork is a joint business venture with her husand, Isaac, and publican Paul Montgomery. Appearing on the show over a number of years, in September 2019 Rachel returned as a judge and co-host with Marco Pierre White on the popular Irish television series, The Restaurant. Rachel lives in County Cork with her husband, Issac. The couple have three children together - Luka, Joshua and Scarlett. From simple one-pot meals and roast dinners to your favourite sweet treats, we’ve got all of the best Rachel Allen recipes (opens in new tab) to choose from.