Preheat the oven (if using it - see below) to 220ｰC (425ｰF), Gas mark 7.
Cut the piece of salmon in half across the width and then cut each half into six equal-sized fingers down the length. Sift the flour onto a plate or into a wide bowl, beat the eggs in another bowl and place the breadcrumbs in a third. Season each with salt and pepper.
First dust the salmon fingers in the flour, then dip them in the beaten egg and finally in the breadcrumbs, to evenly coat.
To shallow-fry, melt the butter with the olive oil in a large frying pan on a medium-high heat and fry the fish fingers for 3-4 minutes each side or until crisp, golden and cooked through. Drain well on kitchen paper.
Alternatively, drizzle the olive oil on a large baking sheet and arrange the fish fingers on the oiled sheet. Bake in the oven for 8-10 minutes, turning halfway through cooking, until crisp, golden and cooked through.
Serve with a dip or make into sandwiches.
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