Salmon and Dill Burger with Lemon Caper Mayonnaise
Salmon and dill are the perfect combination as the dill gently complements the delicate salmon
Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special. If you are feeling healthy, just serve as a naked fish burger with no bun.
Ingredients
- 2½ tbsp sunflower oil
- ¼ fennel bulb, very thinly sliced
- 4 brioche buns, split in half and toasted on each side
- Salmon Burger
- 100g smoked salmon
- 500g salmon fillet, skinned and cut into 4cm (1½in) pieces
- 125g panko breadcrumbs
- Juice of ½ lemon
- 4 tbsp mayonnaise
- Small bunch of dill, chopped
- Lemon Caper Mayonnaise
- 4 tbsp mayonnaise
- 1 tbsp capers, chopped
- Juice of ½ small lemon
- Topping
- 4 leaves Romaine lettuce
- 2 pickled dill cucumbers, thinly sliced
Method
- Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into eight burgers.
- Heat two tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for three to four minutes on each side, until golden and cooked through.
- Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.
- Heat the remaining oil in a small pan over high heat and fry the fennel slices for about five minutes, until softened and golden.
- Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.
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Mary’s tips
* Burger can be made up to a day ahead.
* Freeze well raw.
Extracted from Love to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards
