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.