Shallow-Fried Posh Fish Fingers with Pea, Lettuce and Mint Vinaigrette


Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

These originated from doing a twist on traditional fishcakes, fish fingers for big and little children alike. It was for a “Mission to the Seamen” recipe book in aid of their charity where the idea started; a lovely starter or snack on a summer’s day with the dressing acting as a bit of a side-dish as well.


  • 2 shallots, peeled and finely chopped
  • 1 tbsp unsalted butter
  • 350 g dry mashed potato (nothing added)
  • 450 g hot-smoked salmon, skinned and flaked
  • 1 tbsp chopped garden herbs (parsley, chives and chervil), plus extra to garnish
  • ½ tsp unwaxed lemon zest
  • juice of 1 lemon
  • salt and freshly ground black pepper
  • 2 tbsp plain flour
  • 2 eggs, beaten
  • 100 g breadcrumbs, flavoured with a pinch of fennel seeds
  • olive oil for shallow frying


    Lightly sweat the shallot with the butter, without colouring, then add to the mash, flaked hot-smoked salmon, herbs, lemon zest and juice, and season, if required. Let the mixture cool, then cover and chill in the refrigerator.

    Preheat the oven to 180°C/gas mark 4. Put the flour, beaten eggs and breadcrumbs to coat the fingers in three separate bowls. Mould the smoked salmon mixture into approximately 6 cm × 2 cm × 2 cm lengths. Pass the fish fingers first through the flour, then the egg, then the breadcrumbs. Repeat the egg and breadcrumb coatings for a second time to ensure a good coating. Keep in the refrigerator until ready to cook. Shallow-fry the fish fingers until golden brown and finish in the oven until hot through. This takes just a few minutes.

    To make the dressing, mix together the vinegar and English mustard, add the oil, then the mint and peas. Toss dressing with the lettuce.

    Serve four fingers per main course portion, stacking two one way and two on top, the other way. Serve immediately.