Salmon and dill burger with lemon and caper mayonnaise
Salmon and dill are the perfect combination as the dill gently compliments the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special.
These are 'open burgers', but you can always buy double the amount of rolls and have them as a more traditional burger. If you want something lighter still, just serve as a naked fish burger with no bun.
Ingredients
For the burgers
- 100²µ/3½´Ç³ú smoked salmon
- 500g/1lb 2oz salmon fillet, boned, skin removed and cut roughly into 4cm/1½in pieces
- 125g/4½oz panko breadcrumbs
- ½ lemon, juice only
- 4 tbsp mayonnaise
- small bunch dill, chopped
- 2½ tbsp sunflower oil
- salt and freshly ground black pepper
For the mayonnaise
- 4 tbsp mayonnaise
- 1 tbsp capers, chopped
- ½ small lemon, juice only
To serve
Method
Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties.
Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden.
Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper.
Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.
Recipe Tips
These burgers can be made up to a day ahead and they freeze well raw.
