Kitchenette

Cooks In25 minutes prep, plus cooking Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oil Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixtur...