We couldn’t quite believe this ourselves, but this is a very innovative, easy way to spice up a darne of salmon.

By simply blitzing Keogh’s Sweet Chilli & Irish Red Pepper potato crisps, this recipe transforms a darne of salmon into a crunchy and flavoursome dish full of tongue-tingling Thai spices! This is a celiac-friendly option as Keogh’s entire range of crisps are gluten-free.

(Serves 4)

Ingredients

• 4 x 125 to 130g darnes of Fresh Salmon

• 1 large egg (beaten)

• 1 x 125g pack of Keogh’s Sweet Chilli & Irish Red Pepper Crisps (Keogh’s Crisps are available in Supervalu, Tesco and Dunnes stores nationwide as well as select independent retailers).

Method

1. Regulate the oven to 190C/375F/ Fan Oven 170C/Gas Mark 5

2. Rinse the salmon in cold water. Remove the skin and any bones. Pat dry using kitchen paper.

3. Line a flat oven tray with tinfoil or silicone paper.

4. Pulse the Keogh’s Sweet Chilli and Irish Red Pepper Crisps in a food processor for approximately 30 seconds until they form large crumbs (be careful not to over blitz). Remove from the processor onto a plate or dish.

5. Pour the beaten egg into a wide bowl. Dip the fish one portion at a time into the beaten egg, coat the surface thoroughly and then drain off any excess liquid.

6. Coat each portion with the crisp crumbs and then place them on the baking tray; allow at least 5cms between each portion.

7. Bake in the pre-heated oven for approximately 15-20 minutes until golden and crispy.