Salmon Fillet Finger Sandwich

For British Sandwich Week, why not our unique take on a fish finger sandwich?

Everyone loves a fish finger sandwich - we made ours extra special by making our own fingers from Omega3 rich salmon! 


  • 4 BigFish plain salmon fillets


  • 2 large free-range eggs
  • 2 tsp sweet smoked paprika
  • 250g wholemeal bread

    slightly dry is better

  • 30g strong Cheddar cheese


  • extra virgin olive oil
  • For the Tartar Sauce:

  • 4 tbsp good quality mayonnaise
  • 3 tbsp capers

    drained and chopped

  • 3 tbsp gherkins

    drained and chopped

  • 1 small shallot

    finely chopped

  • A squeeze of lemon juice
  • 3 tbsp fresh parsley

    finely chopped


  • 1.

    Preheat the oven to 200°C/400°F/gas 6.

  • 2.

    Remove the skin from the salmon portions and cut each one in half, lengthways. The fillets may not be uniform in shape or size but that’s part of the charm of home-made fish fingers!

  • 3.

    Whisk the eggs in a bowl with the paprika, adding a pinch of sea salt and fresh black pepper.

  • 4.

    Break up the bread and put in a food processor, then add the cheese and two tbsp of oil.  Process until you have breadcrumbs and then put these in a baking tray or shallow bowl.

  • 5.

    Coat each salmon portion in the egg mixture, let any excess drip off then turn in the breadcrumbs to coat well all over. 

  • 6.

    Put the salmon fingers on a pre-heated, non-stick roasting tray and cook in the oven for 15 minutes until golden and cooked through.

  • 7.

    To make the tartar sauce, simply combine all the ingredients in a bowl and mix well.

  • 8.

    Serve your fingers in buttered bread buns, a warmed ciabatta or some lovely sourdough bread, adding a handful of green leafy salad and a lovely dollop of tartar sauce!

With thanks to Jamie Oliver for the inspiration!

Preparation Time

25 minutes

Cooking Time

15 minutes


four with two fingers each