1 large or 2 small potatoes, cut into fries
2 tsp olive oil, plus a little extra for greasing
50g gluten free breadcrumbs
1 medium egg
250g salmon fillet, skinned and deboned
1 tsp sweet paprika
2 tsp cornflour
your favourite sauce, to serve
Heat oven to 200C/180C fan/gas 6. On a large baking tray, toss the potato fries in the oil, add seasoning. Spread them out and bake for 25 mins.
While the fries cook, prepare the nuggets. Beat the egg in a bowl. Cut the salmon fillet into chunky nuggets and season.
Mix the paprika into the cornflour and sieve over the fish. Toss to coat on all sides.
Dip the floured nuggets into the egg, then the gluten free breadcrumbs, pushing them on firmly to help them stick.
Remove the fries from the oven. Push the fries to the edges of the tray, flipping them over as you do, and place the nuggets in the centre.
Cook for 8 mins or until the nuggets are cooked through. Serve with your favourite sauce for dipping.
Recipe adapted from: Good Food