- A Bun
- Salmon Fish Fingers (3-4, depending on the size of the bun)
- Processed Cheese Slices (Dairylea this time round!)
- Dill Sauce
- Knife (to cut the bun, as per usual)
- Other Knife (to spread the Dill Sauce upon the inner surface of the bun)
- Oven Gloves
- Baking Tray
Essentially the same as the original, and the Vegetable Finger remix: Lay out the Salmon fingers on the baking tray, slap them in the oven for 12 minutes, then start preparing the bun while you wait. Cut it open, put the processed cheese slice on the lower half, then spread a decent amount of Dill sauce on the upper half. Note that, as long as you use a halfway decent Dill sauce, the flavour is fairly strong, so you shouldn't need quite so much of that as you would the Tartare sauce from the original 'recipe'.
When the Salmon fingers are done, scoop them up with the spatula and lay them out on the cheese slice, then close up the bun. Consume at your leisure.
By God, this was awesome. Truly, this is the Lord of all Snack Foods... Salmon fish fingers are actually quite bland in and of themselves... there's something about coatings something in breadcrumb that just erodes flavour, and so I find that some kind of sauce is a necessity with any fish finger. It's disappointing that the Salmon version is affected in this way, but a good Dill sauce brings that flavour right back. The Dairylea slice melted perfectly, becoming one with the bottom half of the bun and adding a subtle note of flavour, while the Dill sauce added just the right note of piquancy to the proceedings. Dairylea could well be the best choice for this kind of thing, so I'll have to revisit the original and see how it fares with either Cod or Pollock.
This, my friends, is what Snacks & the Single Man is all about: Quick, vaguely nutritious, and easy to cook as an alternative to the post-clubbing kebab.
Although I had this for dinner tonight... and I hadn't been clubbing.