JILL Dupleix's fish tips: Sometimes salmon has long fine pin bones in it – use tweezers to pull them out.
If you are left with salmon trimmings, why not chop them up finely and mix with a few breadcrumbs and a bit of egg and form into burgers to cook at the same time.
Serves: 4 Cooking time: short
Ingredients:• 600g salmon fillet, skinned
• 4 fresh ciabatta rolls
• 2 avocado pears
• 2 eggs, beaten
• 75g coriander
• 2 limes
• Sea salt and pepper
• Olive oil for frying
Method:• Cut the salmon fillet into 'fish finger' shapes.
• Split the ciabatta rolls, tear the top halves into pieces and whiz in a blender until fine crumbs.
• Grate the zest of 1 lime into the bread crumbs; add sea salt and pepper and mix.
• Heat oil in a large frying pan.
• Coat the salmon fingers in the beaten egg, then dip in the lime-scented crumbs, back into the beaten egg, then back into the crumbs again.
• Place in the hot oil and fry on all sides until golden (3 minutes). They're nice if still a little pink inside.
• Meanwhile peel and roughly chop the avocadoes. Whiz in a small food processor with lots of chopped coriander and lime juice, sea salt and pepper, until roughly brought together.
• To serve, place a large spoonful of avocado/lime/ coriander on a plate top with a few coriander sprigs. Arrange two fish fingers on top and finish with sea salt, pepper and a lime wedge for squeezing.
• Optional: serve with remaining ciabatta
bread as a fish finger butty.
www.cooksforcooks.comLoads of easy recipes, make your own online cookbook.
Daily Cooks! returns to ITV1 in March.
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