Smoked Haddock Fishcake with Poached Egg
Preparation and cooking time: 45 minutes
Good, better, best
+ GOOD – Recipe
++ BETTER – Seasonal salad: Spring onions, red cabbage, carrots and Brussels sprouts are all in season now. Shred them, toss in lemon juice and serve on the side.
++ BEST – Pick panko: For an extra crispy finish, swap out the crunchy bake mix for panko breadcrumbs seasoned with garlic powder and herbs.
Salmon Goujons
Food
Main Courses
Starters
American
British
A crunchy and nutritious alternative to a fish finger
10 Servings
Ingredients
• 400g MAGGI Rich & Rustic Tomato Sauce
• 1 red onion, finely diced
• 100g cucumber, finely diced
• ½ yellow bell pepper, finely diced
• ½ red bell pepper, finely diced
• 50g coriander, chopped
• 10ml vegetable oil
• 1 lime, juice squeezed
• 1 small chilli pepper, deseeded, finely chopped
• 10 portions of skinless and boneless salmon fillets
• 1 large egg, beaten
• 100g MAGGI Lemon & Herb Crunchy Bake
Method
- Heat the oven to 200C. Line a baking tray with parchment paper and pop in the oven to preheat.
- Make a salsa by combining MAGGI Rich & Rustic, onion, cucumber, bell peppers, coriander, vegetable oil, lime juice and chilli pepper in a large bowl. Leave to stand for at least 10 mins before serving.
- Dip the salmon in the egg to coat. Then press firmly into the MAGGI Lemon & Herb Crunchy Bake breadcrumb mix until all sides are well coated.
- Place the breaded salmon portions onto the preheated tray and bake in the oven for 10-15 mins or until it reaches a minimum core temperature of 75C.
- Serve the salmon alongside the salsa and a simple green salad.
