• 200g stonebaked ciabatta
  • 28g pack flat-leaf parsley, finely chopped
  • 2 tbsp harissa paste
  • ½ lemon, juiced and zested
  • 4 tbsp plain flour
  • 1 egg, lightly beaten
  • 1 side of salmon, skin removed and cut into fingers
  • 150g light mayonnaise, to serve


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the ciabatta into rough pieces and place in a food processor. Blitz until you have course textured breadcrumbs. Transfer to a bowl and add the flat-leaf parsley, harissa and lemon zest. Stir well so all the crumbs are evenly coated with the harissa paste. 

  2. 2

    Place the flour and breadcrumbs on two separate plates, and the egg in a shallow bowl. Dip each piece of salmon first in the flour, then in the egg, and finally the breadcrumbs, turning continuously until the whole finger is well coated. Transfer to a lined baking tray and repeat with the rest of the fillets. Chill the fingers for 15-20 minutes to firm up, then bake for 12-15 minutes, until crispy. 

  3. 3

    Meanwhile, mix together the mayo and lemon juice and season with black pepper. Serve the fish fingers with the mayo on the side.

Nutritional Details

Each serving provides
  • Energy 1160kj 277kcal 14%
  • Fat 17.0g 24%
  • Saturates 2.6g 13%
  • Sugars 1.1g 1%
  • Salt 0.53g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1063kj/254kcal

Each serving provides

14.0g carbohydrate 1.1g fibre 17.5g protein

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