450g salmon filets, skinless
120g of cornflour
200g panko breadcrumbs
2 whole eggs
600g of sweet potato
Vegetable oil for shallow frying
Salt and pepper
½ cup whole egg good quality mayonnaise (or even better – make your own)
1 tbsp crème fraiche or sour cream
3 cornichons, finely chopped
1 tbsp capers, finely chopped
2 sprigs of parsley, finely chopped
Peel your sweet potato and chop into thin, 8cm long batons. Place in a pot with salted cold water and bring to a boil. Drain in a colander. Heat oil in a frying pan and fry for 8-10 minutes or until golden. Season with salt.
Slice your salmon into fingers. Make an egg wash by mixing the yolks with one tablespoon of water. Season the cornflour with salt.
Place the salmon fingers into the flour and dust off excess. Dip into the egg wash and then into the breadcrumbs. For an extra crunchy coating, double crumb by placing fish back into egg mixture and then the crumb. Shallow fry in oil for two minutes on each side.
For the tartare, mix the mayonnaise with the crème fraiche, cornichons, capers and the zest and juice of half a lemon. Serve the sweet potato chips with the salmon fingers, lemon wedges and tartare.