Salmon Fish Finger Bagel with Tartar Sauce
25 minutes prep,
Serves 2
Ingredients
200g skinless salmon fillet
1 egg
60g sesame seeds
1tbsp rapeseed oil
1 heaped tsp tartar sauce
20g watercress
Method
Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the salmon into 8 fingers about 10cm in length.
Whisk the egg in a small bowl, then add the sesame seeds to a small plate. Dip the salmon fingers in the egg and then roll in the sesame seeds, place on the baking tray and drizzle with a little rapeseed oil.
Place in the oven for 15 minutes, or until cooked through and golden. Spread the bagel with the tartar sauce and top with the salmon fingers and watercress.
Place the bagel lid on top and serve.
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