Crispy Salmon Sticks with Creamy Herb Mushroom Sauce

Salmon Sticks with Herb Mushroom Cream

Category: Main Dishes | Servings: 8

Prepare the Mushroom Cream:
- Clean the champignon mushrooms by trimming the stems and slicing them thinly.
- Trim the spring onions and slice them into rounds.
- In a pan, pour in the olive oil and add the garlic clove. Sauté the garlic for about 3 minutes over medium heat until fragrant.
- Add the chopped spring onions to the pan and continue to cook for another 3 minutes, seasoning with salt.
- Remove the garlic and set it aside. Blend the mixture with an immersion blender until smooth. Set aside the mushroom cream.
Prepare the Salmon Sticks:
- Cut the salmon fillet into 8 equal pieces, each approximately 2.5 cm by 11 cm.
- Set up a breading station: one bowl with rice flour, another with beaten eggs, and a third with panko breadcrumbs.
- Take each piece of salmon and first coat it in the rice flour, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs to coat evenly.
Fry the Salmon Sticks:
- In a separate frying pan, heat the seed oil to about 170°C (340°F).
- Fry the salmon sticks in batches, ensuring not to overcrowd the pan, for about 2 minutes or until golden brown and crispy.
- Once fried, remove the sticks and place them on paper towels to drain excess oil.
Finish the Dish:
- Once the salmon sticks are cooked, sprinkle them with fresh lemon zest to add a burst of flavor.
- Serve the salmon sticks alongside the creamy mushroom sauce for dipping.

For an extra touch of flavor, you can add fresh herbs like dill or tarragon to the mushroom cream.
Serve this dish with a side of roasted vegetables or a simple green salad for a complete meal.