Preheat the oven to 200ºC, gas mark 6.
Pat the salmon dry and then cut into nugget size strips.
Place the oatcakes in a food processor and grind up to form fine crumbs. Mix together the coconut and place on a plate. Place the flour on separate plate and season with salt and pepper.
Place the beaten eggs in a shallow bowl
Toss the salmon strips in the flour then dip in the egg and roll in the coconut oat mixture. Repeat with all the salmon strips. The salmon can be covered and chilled at this point until needed.
Place the salmon strips on a baking parchment lined baking sheet and bake for 15-20 minutes until golden and crisp.
Mix together the mayonnaise and sweet chilli sauce in a bowl. Serve alongside the salmon nuggets
450g /1lb salmon fillets, skinless and boneless
80g / 3oz Nairn’s gluten free oat cakes
60g /2oz desiccated coconut
2 eggs, beaten lightly
Pinch of salt and black pepper
40g / 1 ½ oz rice flour
For the Sweet Chilli Mayonnaise Dip:
4 tbsp organic mayonnaise
2 tbsp sweet Thai chilli sauce