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Salmon butties with tartare sauce recipe

This sandwich is quick and delicious. Best of all, its a nutritious alternative to the same old bacon butty or burger.

Pat the salmon dry with kitchen paper. Put the cayenne and flour on a plate, season, mix well and use to coat the fish.

Warm a nonstick frying pan over a high heat. Add the oil and butter. When melted and bubbling, fry the fish for 1-2 minutes on each side until golden, with opaque fish that flakes easily.

4 skinless salmon fllets
large pinch cayenne pepper
2 tbsp plain four
1 tbsp olive oil
2 tsp butter
4 soft rolls, warmed

For the tartare sauce4 tbsp light mayonnaise
6 tbsp fat-free Greek yogurt
2 medium gherkins, chopped
1 tbsp capers, finely chopped
2 spring onions, finely chopped
1 tbsp fresh dill, roughly chopped
2 tbsp fresh chives, chopped
1 tbsp lemon juice, wedges to serve

Source recipes -Here-