Categories: October

Ingredients

• juice and grated zest of 1/2 lemon, plus wedges to serve
• 2 salmon fillets (350g), skinned
• 600g cold cooked mashed potato
• 1 tbsp chopped fresh herbs, such as chives or parsley
• 5 tbsp sesame seeds
• 5 tbsp linseeds
• 3 tbsp olive oil

Directions

1. Drizzle the lemon juice over the salmon fillets. Microwave on high for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.

2. Flake the fish into a bowl, then add the cold mashed potato, herbs and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).

3. Preheat the oven to 220˚C/fan 200˚C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 25 minutes from frozen). Serve with a lemon wedge, broccoli, peas and matchstick chips.

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