Recipe by Kasper Kwolik, Amy Taylore, Alana Munro & Alisha Parkington (pcitured, L-R), winners of our recipe competition at Elgin High School
Ingredients
For the Salmon:
- 2 x 100g skinless salmon fillet
- 1 egg, beaten
- Plain flour, for coating salmon
- 80g breadcrumbs
- Oil, for frying
For the Salt & Chilli Chips:
- 10g sea salt
- 10g chilli flakes
- 2 large potatoes, cut into wedges
- Oil, for frying
For the Guacamole:
- 1 avocado, peeled and destoned
- ½ spring onion, finely sliced
- ¼ red onion, finely diced
- ¼ red pepper, finely diced
For serving:
- 2 tablespoons mayonnaise
- Blue food colouring
- ½ lemon, cut into 2 x wedges
Method
- To make the chips, combine the sea salt and chilli flakes and then coat the potato wedges with the salt & chilli mixture
- Heat 30ml oil in a pan and fry the wedges for 4-5 minutes on one side, flip and cook for another 4-5 minutes, until golden and crispy
- To make the salmon, dip the salmon fillets into the egg, then flour and then coat with breadcrumbs
- Heat 30ml oil in a frying pan and pan-fry for 8-10 minutes, turning halfway through
- For the guacamole, mash the avocado and combine with the spring onion, red onion and red pepper
- Combine the mayonnaise with 2 drops of blue food colouring, and use this to decorate the plate. Serve the salmon, salt & chilli chips and guacamole, with a wedge of lemon.