Baked Salmon Fingers

I haven't been very concientious in keeping this blog updated but I think I must. I chanced upon another blog recently capturing recipes of various peranakan and non-peranakan dishes. The owner of the blog said she was doing it for the sake of her little daughter in the event she forgets the recipe as her memory fails, her daughter will be able to retrieve it from the blog. What a brilliant idea!

This is Nicole's favourite fish dish. She can polish off 4-5 fingers in one sitting.

Ingredients
2 Salmon fillet (de-boned, de-skinned)
2 beaten eggs
bread crumbs or crushed cream crackers
salt and pepper

1. Slice the salmon fillet into fingers of about 2cm in width and 1cm in thickness. Yields about 15 to 20 fingers.
2. Marinade with salt and pepper.
3. Leave to chill in the fridge for about 15-30mins or longer if you have the time.
4. Dip each finger in the beaten eggs and coat with the bread or cracker crumbs.
5. Place on baking sheets and bake at about 170C for about 20-25min or till golden and the crumbs appear crunchy.
6. Remove and serve with your favourite dips. Great on its own as well.

I prefer using cream crackers as they give a crunchier finish. You can also add grounded herbs, chilli powder, paprika or curry powder into the crumbs for coating to give that different edge to the salmon fingers.