Fish Goujon Sandwich with Beetroot Russian Salad

Crispy baked salmon goujons in seeded or brown bread with watercress, served with a quick beetroot “Russian” salad of peas, radishes, yoghurt, mustard powder and dill.

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Step 1

Preheat the oven to 220°C (200°C fan/gas mark 7), line a baking tray with baking parchment, and spray it with olive oil spray to coat.

Step 2

Season the beaten egg in a small bowl. Put the cornflour on a small plate and season with salt and pepper. Place the breadcrumbs and lemon zest on another plate.

Step 3

Dust the salmon strips in the seasoned cornflour, then dip each strip in the beaten egg and, finally, coat in the breadcrumbs. Place the goujons on the lined tray and spray the tops with a little olive oil spray.

Step 4

Bake the goujons for 10–12 minutes, or until cooked through and crispy on the outside, turning them halfway through the cooking time.

Step 5

While the goujons are in the oven, place the frozen peas in a small heatproof bowl and cover with just-boiled water. Leave for a couple of minutes until defrosted, then drain.

Step 6

Put the drained peas, cubed beetroot, sliced radishes, spring onions, mustard powder, Greek yoghurt and chopped dill into a small mixing bowl and stir to combine. Season to taste with salt and pepper.

Step 7

Butter the sliced bread and top with some of the watercress, two or three of the salmon goujons, then top with the Russian salad and remaining slices of bread, squashing everything down with the palm of your hand. Serve straight away.