SALMON FISH FINGERS WITH POTATO GEMS Prep 30 mins + Chilling | Cook 15 mins | Serves 4 500 g skinless, boneless salmon fillets, halved lengthways, sliced ½ cup plain flour 2 eggs, whisked 2 cups panko crumbs ¼ cup chopped dill 2 tsps finely grated lemon zest Oil for shallow-frying Lemon cheeks, aioli, mixed leaves, to serve EASY POTATO GEMS 475 g mashed potato ¼ cup plain flour 2 eggs, whisked 1 cup panko crumbs 1. Dust salmon in flour, shaking off excess. Dip in egg, then coat in combined crumbs, dill and lemon zest, pressing firmly. Place on a lined oven tray. Chill 15 mins. 2. EASY POTATO GEMS Line a tray with baking paper. Roll tbsps mashed potato into balls. Dust balls in flour, shaking off excess. Dip in egg, then coat in crumbs. Place on a lined oven tray. Chill 10 mins. 3. In a large heavy-based saucepan, heat oil on medium until a cube of bread sizzles when added. Fry gems, in three batches, 2 to 3 mins each batch, until golden. Drain on paper towel. 4. In same pan, fry salmon fingers 1½ mins, turning. Drain on paper towel. Serve salmon with potato gems, mixed salad leaves, lemon cheeks and aioli. Double the salmon and freeze half after crumbing. Defrost and cook (step 4).