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Salmon Goujons with Laverbread Tartare

  • Time preparation 20 minutes
  • cook time 15 minutes
  • Serve Serves 4-6

This salmon goujon recipe comes from Giffords Circus Cookbook; it's a recipe meant for entertaining!

Giffords Circus Cookbook by Nell Gifford & Ols Halas (Quadrille) Photography: David Loftus
  • 500g salmon fillet
  • 1 egg, beaten
  • 300ml whole milk
  • 100g plain flour
  • 200g panko breadcrumbs
  • 50g jumbo oats
  • Vegetable oil, for deep frying
  • Lemon wedges, to serve
  • For the laverbread tartare
  • 50g cornichons
  • 50g capers
  • 100g laverbread
  • 2 hardboiled eggs, shelled
  • 300g mayonnaise
  • Juice of 1⁄2 lemon
  • Sea salt and black pepper

1. For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse to chop them into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.

With a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – the length entirely depends on how generous you are feeling!

In a shallow bowl, mix together the egg and milk. Put the flour into another shallow bowl, and the panko breadcrumbs and oats together into a third.

Dust each strip of salmon in the flour, shaking off any excess, then dip into the egg/milk and finally into the bowl of breadcrumbs/oats.

In a deep-fryer or heavy-based saucepan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185°C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper. Serve with lemon wedges and the laverbread tartare.

Ingredients

  • 500g salmon fillet
  • 1 egg, beaten
  • 300ml whole milk
  • 100g plain flour
  • 200g panko breadcrumbs
  • 50g jumbo oats
  • Vegetable oil, for deep frying
  • Lemon wedges, to serve
  • For the laverbread tartare
  • 50g cornichons
  • 50g capers
  • 100g laverbread
  • 2 hardboiled eggs, shelled
  • 300g mayonnaise
  • Juice of 1⁄2 lemon
  • Sea salt and black pepper

Method

1. For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse to chop them into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.

With a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – the length entirely depends on how generous you are feeling!

In a shallow bowl, mix together the egg and milk. Put the flour into another shallow bowl, and the panko breadcrumbs and oats together into a third.

Dust each strip of salmon in the flour, shaking off any excess, then dip into the egg/milk and finally into the bowl of breadcrumbs/oats.

In a deep-fryer or heavy-based saucepan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185°C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper. Serve with lemon wedges and the laverbread tartare.

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