4 skinless and boneless salmon fillets, sliced in half lengthways
2-3 tbsp vegetable oil (optional)
1 Little Gem lettuce, leaves separated
4 slices gluten free bread
For the tartar sauce
5 tbsp mayonnaise
1 heaped tbsp capers, chopped
1 tsp chopped chives
½ small pack tarragon, leaves chopped
juice ½ lemon
Make the tartar sauce: mix together all the ingredients and season to taste. Set aside.
Put the gluten free flour, egg and gluten free breadcrumbs on separate plates. Season the gluten free lour, then dip the strips of salmon in it to coat.
Dust off any excess, then dip in the egg and finally roll in the gluten free breadcrumbs. Heat a grill to high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side.
Arrange the Little Gem leaves on the gluten free bread, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce.