PREP TIME: 10 minutes
COOKING TIME: 10 minutes
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then mash the salmon with a fork.
Spread the tartare sauce over two slices of bread, then use the salmon to make sandwiches (though don’t spread the bread with butter).
Beat the egg and milk together in a shallow bowl. Season with a pinch of salt and pepper. Dip the sandwiches into the egg and milk mixture, letting it soak in for a few seconds.
Melt the butter in a non-stick frying pan, then add the sandwiches, one at a time, frying on each side for about 2 minutes until golden brown. Drain on kitchen paper, then slice in two and serve.
Cook’s tip: You could use brown bread if you prefer, though you get a lighter effect when using white bread.
• 1 x 213g can red or pink wild Alaska salmon
• 4 tsp tartare sauce
• 4 slices white bread from a large loaf
• 1 egg
• 4 tbsp milk
• Salt and freshly ground black pepper
• 15g (1/2oz) butter