Salmon butties with tartare sauce recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 585 calories / serving
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This sandwich is quick and delicious. Best of all, its a nutritious alternative to the same old bacon butty or burger.

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.

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  • 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
  • Energy 2445kj 585kcal 29%
  • Fat 31g 44%
  • Saturates 6g 30%
  • Sugars 5g 6%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 37.4g Protein 41.1g Fibre 1.7g


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