Salmon butties with tartare sauce recipe
This sandwich is quick and delicious. Best of all, its a nutritious alternative to the same old bacon butty or burger.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 585 calories / serving
Ingredients
- 4 skinless salmon fllets
- large pinch cayenne pepper
- 2 tbsp plain four
- 1 tbsp olive oil
- 2 tsp butter
- 4 soft rolls, warmed
For the tartare sauce
- 4 tbsp light mayonnaise
- 6 tbsp fat-free Greek yogurt
- 2 medium gherkins, chopped
- 1 tbsp capers, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp fresh dill, roughly chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp lemon juice, wedges to serve
Each serving contains
- Energy
- 2445kJ 585.0kcal
- Fat
- 31g
- Saturates
- 6g
- Salt
- 1.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 37.4gProtein 41.1gFibre 1.7g
Method
- Pat the salmon dry with kitchen paper. Put the cayenne and flour on a plate, season, mix well and use to coat the fish.
- Warm a nonstick frying pan over a high heat. Add the oil and butter. When melted and bubbling, fry the fish for 1-2 minutes on each side until golden, with opaque fish that flakes easily.
- Mix the tartare sauce ingredients in a bowl. Season. Fill the rolls with the fish and sauce. Serve with lemon wedges.
- See more Salmon recipes
