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This salmon goujon recipe comes from Giffords Circus Cookbook; it's a recipe meant for entertaining!
Giffords Circus Cookbook by Nell Gifford & Ols Halas (Quadrille) Photography: David Loftus1. For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse to chop them into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.
With a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – the length entirely depends on how generous you are feeling!
In a shallow bowl, mix together the egg and milk. Put the flour into another shallow bowl, and the panko breadcrumbs and oats together into a third.
Dust each strip of salmon in the flour, shaking off any excess, then dip into the egg/milk and finally into the bowl of breadcrumbs/oats.
In a deep-fryer or heavy-based saucepan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185°C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper. Serve with lemon wedges and the laverbread tartare.
1. For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse to chop them into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.
With a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – the length entirely depends on how generous you are feeling!
In a shallow bowl, mix together the egg and milk. Put the flour into another shallow bowl, and the panko breadcrumbs and oats together into a third.
Dust each strip of salmon in the flour, shaking off any excess, then dip into the egg/milk and finally into the bowl of breadcrumbs/oats.
In a deep-fryer or heavy-based saucepan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185°C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper. Serve with lemon wedges and the laverbread tartare.
45-45 minutes
Serves 4
