Baked salmon strips with tartar sauce

Name: Baked salmon strips with tartar sauce
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Cornichons; 2 TABLESPOONS pickled capers (glass); 2 Spring onions; 3 Stem(s) Parsley; 7-10 Tbsp juice of 1/2 lemon; 150 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 450 g Salmon fillet without skin; 2 TABLESPOONS Flour; 7-10 Tbsp Cayenne pepper; 1 egg (size M); 6 Stem(s) Thyme; 75 g Breadcrumbs; 1 l Frying oil; 7-10 Tbsp Lemon wedges

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 Cornichons
2 TABLESPOONS pickled capers (glass)
2 Spring onions
3 Stem(s) Parsley
7-10 Tbsp juice of 1/2 lemon
150 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
450 g Salmon fillet without skin
2 TABLESPOONS Flour
7-10 Tbsp Cayenne pepper
1 egg (size M)
6 Stem(s) Thyme
75 g Breadcrumbs
1 l Frying oil
7-10 Tbsp Lemon wedges

Directions

1
Drain the cucumbers and capers. Cut the cherries into small cubes. Chop the capers roughly. Clean and wash spring onions, shake dry and cut into fine rings. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix lemon juice, cucumber, capers, spring onions and parsley, except for a little bit for garnishing, with mayonnaise, season with salt and pepper.
2
Wash the salmon, dab dry and cut into strips about 1 cm wide. Mix flour, salt, pepper and cayenne pepper. Whisk the egg in a deep plate. Wash the thyme, shake dry, remove leaves except for a little bit for garnishing, pluck from the stalks and chop finely. Mix thyme and breadcrumbs. Turn salmon one after the other in spice flour, egg and breadcrumbs
3
Heat the oil in a pot to approx. 180 °C. Fry the salmon strips in it in portions for approx. 3 minutes each. Drain on kitchen paper
4
Serve with tartar sauce and garnish with thyme and a lemon wedge. Serve with French fries