Slice the salmon fillet into 2 portions. Dust in flour, then dip in egg and lastly the breadcrumbs and repeat the last 2 steps. Set aside. Half fill a medium pot with oil and heat to 175’c (test using a thermometer or until you drop some crumb into the oil and it sizzles. Fry for 4-5 minutes depending on the thickness. Remove from the heat and place on paper towel.
Mix the cream cheese, mayonnaise and mustard together and slather it onto toasted white bread. Top with your crispy salmon, cabbage and carrots. Close up that sandwich, cut in half and eeenjoy!