Salmon Sticks with Yoghurt Sauce

Have you noticed that many children refuse fish, and even make terrible grimaces? And how the same children gobble up fish sticks by both cheeks, have you seen? We have encountered this phenomenon, but we have not found an explanation for it. Riddle. Don't believe me? See for yourself.

Ingredients

• 600-700 g skinless salmon fillet
• 2 eggs
• 100 g sugar-free cornflakes
• 4 tbsp. l. grated parmesan cheese
• flour
• salt
• freshly ground white pepper
• ghee or vegetable oil for lubrication
• 250 ml thick natural yoghurt
• 5-7 canned gherkins
• a small bunch of dill
• zest of 1 lemon
• 1 tsp mustard seeds
• salt
• sugar

Directions

1. For the sauce, finely chop the dill and gherkins. Toss yogurt with mustard, chopped zest, dill, and gherkins. Add salt and sugar to taste. Refrigerate sauce until ready to use.
2. Cut the salmon fillets into 1 cm strips. Beat eggs with salt and pepper in a small bowl.
3. Crush the flakes with a rolling pin or grind them into coarse crumbs in a blender.
4. Combine the cheese and cereal on a cutting board. Dip the salmon strips in flour, soak well in beaten eggs, then roll in the cheese and cereal mixture.
5. Place the resulting sticks on a greased baking sheet and bake in an oven preheated to 200 C until golden brown, about 10 minutes. Serve hot salmon sticks with cold sauce.