Serves: 4 Cooking time: short

INGREDIENTS:

• 600g salmon fillet, skinned
• 4 fresh ciabatta rolls
• 2 avocado pears
• 2 eggs, beaten
• 75g coriander
• 2 limes
• Sea salt and pepper
• Olive oil for frying

METHOD:

• Cut the salmon fillet into 'fish finger' shapes.
• Split the ciabatta rolls, tear the top halves into pieces and whiz in a blender until fine crumbs.
• Grate the zest of 1 lime into the bread crumbs; add sea salt and pepper and mix.
• Heat oil in a large frying pan.
• Coat the salmon fingers in the beaten egg, then dip in the lime-scented crumbs, back into the beaten egg, then back into the crumbs again.
• Place in the hot oil and fry on all sides until golden (3 minutes). They're nice if still a little pink inside.
• Meanwhile peel and roughly chop the avocadoes. Whiz in a small food processor with lots of chopped coriander and lime juice, sea salt and pepper, until roughly brought together.
• To serve, place a large spoonful of avocado/lime/ coriander on a plate top with a few coriander sprigs. Arrange two fish fingers on top and finish with sea salt, pepper and a lime wedge for squeezing.
• Optional: serve with remaining ciabatta
bread as a fish finger butty.

Australian-born food queen Jill Dupleix now lives in London, where she writes and photographs her weekly food column for The Times Weekend.

Her innovative style, self-taught knowledge, and infectious enthusiasm for eating and drinking established her as one of the most influential food writers in her native Australia, where she was food editor of the Sydney Morning Herald and the Melbourne Age.

Since becoming The Times Cook in 2000, Jill has firmly established herself as one of the most exciting and inspirational food writers in Britain today, and was voted Cookery Writer of the Year at the Guild of Food Writers Awards 2002 for her work in The Times.

The author of ten cookbooks, Jill lives with husband Terry Durack in London where she writes her weekly food column for The Times Weekend.

Her irresistible recipes and lively writing also appear in Food and Travel, and Australian Gourmet Traveller.

www.cooksforcooks.com
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