Salmon Finger Sandwich with Furikake & Wasabi-Spiked Mayo

From Ainsley’s Good Mood Food, ITV

A fish finger sandwich is one of life’s pleasures. This one’s a little different as I’m using salmon for a moist and tender bite and I’ve added some Japanese Furikake seasoning to the breadcrumbs. You really don’t need any garnishes with a fish finger sandwich, but I think my seaweed spiked mayo really works well. You can find Furikake in most supermarkets or world food stores but if you don’t have any you can grind some toasted nori sheets and add chilli flakes, seasoning and sesame seeds to taste.


Cut the salmon into fingers, about 7.5cm x 2cm and sprinkle with a little salt. Cover and place in the fridge for 20 minutes if you have the time.

Place the breadcrumbs in a shallow dish, add the Furikake seasoning (if using) and mix together. Place the eggs and milk in a separate shallow dish, season and whisk together. Place the seasoned flour on a flat plate.

Dust the fish pieces in the flour to coat, shaking off any excess. Dip into the egg ensuring all sides are coated and then cover in breadcrumbs, again ensuring all sides are well coated.

Put the mayonnaise, Furikake, wasabi and lemon zest in a small bowl and mix well. Add a squeeze of juice and check for seasoning. Set aside or chill until needed.

Heat the oil in a large non-stick frying pan over a medium heat. Add the salmon fingers and cook for 2-3 minutes on each side until crisp and golden brown. Drain well on kitchen paper.

Butter the bread and place the fish fingers on top. Spoon over some mayo and place the top slice of bread on top. Press down gently and slice in half. Enjoy!



  • thick cut slices of white bread
  • For the Fish Fingers
  • 175g fresh white breadcrumbs
  • 1-2 tsp Furikake seasoning (optional)
  • 2 eggs
  • 2 tbsp milk
  • 50g plain flour, seasoned
  • 450g salmon fillet, skinless and boneless, sustainably sourced
  • 4 tbsp sunflower oil
  • For the Wasabi-Spiked Mayo
  • 4 tbsp good quality mayonnaise
  • 1 tsp furikake seasoning or 1-2 sheets of toasted nori, ground
  • ½ tsp wasabi paste (or more according to taste)
  • ½ lemon, zest and for squeezing