Preparation

• Preheat oven to 200°C/400°F/Gas mark 6.
• Lightly grease a baking tray with a little oil.
• Put flour in a shallow bowl and season.
• Lightly whisk the egg in a second shallow bowl.
• Mix the breadcrumbs, Sacla’ Pesto, Parmesan, parsley and oil together in a third shallow bowl.
• Line up the bowls in front of you.
• Take a salmon finger and coat it first in the seasoned flour, then dip it in the egg.
• Finally, roll it in the Pesto breadcrumbs, pressing them in firmly.
• Place coated salmon on the baking tray and repeat with the rest of the salmon pieces.
• Bake in the oven for 10 minutes then turn them over and leave for another 5-10 minutes, until golden-brown and crips.
• Transfer to kitchen paper to absorb any excess oil.