• Boil the potatoes
  • Cut the salmon into strips - around 7cm long
  • Blitz the seeds, salt and pepper in a food processor
  • Whisk the eggs and season with salt and pepper
  • Dip the salmon strips into the egg and then into the ground seeds. The salmon doesn't have to be covered completely - just enough to give it a crispy coating
  • Heat the oil in a pan over a medium heat. Add the fish fingers and fry until golden brown
  • Remove to the pan once cooked
  • Squeeze lemon juice over the fish and serve with the potatoes and cucumber