Salmon goujons with laverbread tartare

Serves 4-6 Starters and mains

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Method

For the laverbread tartare, put the cornichons, capers, laverbread and hard-boiled eggs in a food processor and pulse into coarse chunks, then mix with the mayonnaise and lemon juice. Season to taste.

Using a sharp knife, slice the salmon fillet horizontally into 1cm-thick slabs, then slice again into 1cm strips – how long you make them is up to you. In a shallow bowl, mix together the egg and milk. Put the flour in 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 and milk mix and finally into the bowl of breadcrumbs and oats.

In a deep-fryer or heavy-based pan, heat enough vegetable oil to deep-fry the goujons. When the oil has reached 185C, carefully fry the goujons in batches until golden and crispy, then drain on kitchen paper. Serve with lemon wedges and the laverbread tartare.