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

Name: Shallow-Fried Posh Fish Fingers with Pea, Lettuce and Mint Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 2 shallots, peeled and finely chopped; 1 tbsp chopped garden herbs (parsley, chives and chervil), plus extra to garnish; 450 g hot-smoked salmon, skinned and flaked; 1 tbsp unsalted butter; 350 g dry mashed potato (nothing added); 100 g breadcrumbs, flavoured with a pinch of fennel seeds; 2 tbsp plain flour; 2 eggs, beaten; salt and freshly ground black pepper; ½ tsp unwaxed lemon zest; juice of 1 lemon; 75 g cos, little gem or iceberg lettuce, finely shredded; 100 g fresh peas, cooked; 2 tsp chopped mint; 4 tsp olive oil; ½ tsp English mustard; 2 tsp white wine vinegar; olive oil for shallow frying

Preparation info

Serves
four

Difficulty
Medium
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.

Ingredients

2 shallots, peeled and finely chopped
1 tbsp unsalted butter
350 g

Europe
United Kingdom
Fish course
Pescatarian

Method

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 flou

Ingredients

Method

Photos