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Salmon butties with tartare sauce recipe

Salmon butties with tartare sauce

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

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    Each serving contains

    Energy
    2445kJ 585.0kcal
    29%
    Fat
    31g
    high44%
    Saturates
    6g
    medium30%
    Sugars
    5g
    low6%
    Salt
    1.8g
    medium30%

    of the Reference intake

    Carbohydrate 37.4gProtein 41.1gFibre 1.7g

    Method

    1. Pat the salmon dry with kitchen paper. Put the cayenne and flour on a plate, season, mix well and use to coat the fish.
    2. 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.
    3. Mix the tartare sauce ingredients in a bowl. Season. Fill the rolls with the fish and sauce. Serve with lemon wedges.

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