EASY POTATO GEMS
1Dust salmon in flour, shaking off excess. Dip in egg, then coat in combined crumbs, dill and lemon zest, pressing firmly. Place on a lined oven tray. Chill 15 mins.
2EASY POTATO GEMS Line a tray with baking paper. Roll tbsps of mashed potato into balls. Dust balls in flour, shaking odd excess. Dip in egg, then coat in crumbs. Place on a lined oven tray. Chill 10 mins.
3In a large heavy-based saucepan, heat oil on medium until a cube of bread sizzles when added. Fry gems, in 3 batches, 2 to 3 mins each batch, until golden. Drain on paper towel.
4In same pan, fry salmon fingers 1½ mins, turning. Drain on paper towel. Serve salmon with potato gems, mixed salad leaves, lemon cheeks and aioli.
Double the salmon and freeze half after crumbing. Defrost and cook (Step 4).
Photo: Rob Shaw/bauersyndication.com.au