I’m so ready for Easter! The clocks have gone back and there are new shoots and beautiful trees full of blossom everywhere you look (and obviously there’s the whole chocolate egg thing to consider). There’s something about this time of year that just brings the kid out in all of us, isn’t there? Daffodils, the smell of the mown grass, Easter egg hunts and hot cross buns – it’s one of my favourite times of year and reminds me so much of my childhood. This Easter, Sainsbury’s is celebrating never growing up, so it’s a happy coincidence that one of my favourite sharing dishes is a twist on another childhood favourite: fish fingers, chips and peas. These delicious salmon fish fingers are a great recipe for feeding a crowd, as you can just double, or even triple the recipe, and it’s also a really great way to encourage the kids to eat a bit more fish too. I’ve swapped the usual potatoes for sweet potatoes, and created a delicious, fresh mint, pea and yoghurt dip for dunking too.
Easter’s a great time of year to get the family together. We always have a big Easter Egg hunt at someone’s house, and there’s loads of food and wine (and plenty of chocolate, obviously) – everyone’s digging in and chatting and laughing – nothing makes me happier than having all the people I love in the same place at the same time. Easy finger food doesn’t have to be unhealthy, and these salmon fish fingers even have a wholemeal crust, as well as a delicious vibrant green dip:
Healthy salmon fish fingers with sweet potato wedges and a mint, pea and yoghurt dip
Serves 4 generously or double up as required
For the fish fingers:
1 Sainsbury’s salmon side, 750g
1 lemon, zested
Salt and pepper
4 tbsp plain flour
2 slices wholemeal bread, whizzed into crumbs
1 egg, beaten
For the sweet potato wedges:
1 large sweet potato per person
Rapeseed oil for drizzling
Salt and pepper
For the mint, pea and yoghurt dip:
200g Sainsbury’s British Garden peas
A handful of fresh mint leaves
200 ml Sainsbury’s Greek Style Fat-Free Natural Yoghurt
Squeeze of lemon
Salt and pepper
Firstly, preheat the oven to 200 degrees C/gas 6 and line a baking tray with baking paper. Remove the skin from the salmon and carefully slice into fingers.
Blitz the bread into breadcrumbs in the food processor and add the lemon zest plus salt and pepper. Place in a bowl.
Spoon the flour into another bowl, then whisk the egg in a third bowl. Place them all together so you have a little production line going on.
Dip each salmon finger first in the flour, then the egg, then the breadcrumbs, coating each one completely. Transfer to the baking tray and pop into the fridge while you prepare the sweet potatoes.
For the sweet potato wedges: peel each potato, cut in half and cut each half into three wedges. Pop them into a bowl, drizzle with a little oil and sprinkle with salt, pepper and a little chilli powder. Tumble out onto a baking tray.
Bake both the potatoes and the fish fingers (the wedges may need an extra 5-10 minutes, depending on how thick they are) for 15 minutes until golden and crispy.
Meanwhile cook the peas in boiling salted water for about three minutes, then drain and refresh in cold water. Pop into a blender along with the mint leaves, yoghurt and a squeeze of lemon. Blitz until smooth then season to taste.
Serve the salmon fish fingers with the potato wedges and a bowl of the dip for dunking. Easy peasy! And who says fish fingers are just for the kids? I’m with Sainsbury’s – I’m never growing up!