Light Bites

Salmon Goujons with Laverbread Tartare

This salmon goujon recipe comes from Giffords Circus Cookbook; it's a recipe meant for entertaining!

20 minutes prep, 15 minutes cook

Serves 4-6

Ingredients

500g salmon fillet

1 egg, beaten

300ml whole milk

100g plain flour

200g panko breadcrumbs

50g jumbo oats

Vegetable oil, for deep frying

Lemon wedges, to serve

For the laverbread tartare

50g cornichons

50g capers

100g laverbread

2 hardboiled eggs, shelled

300g mayonnaise

Juice of 1⁄2 lemon

Sea salt and black pepper

Method

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.