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Hot-smoked salmon burger

Serves: 4

Duration: eg Prep 1.5hr Cook 10mins

Difficulty: Easy

Ingredients

  • 1 small red onion, peeled
  • 400g hot-smoked salmon 2 tsp Dijon mustard 1 red chilli, finely chopped, de-seeded if you prefer less heat (optional)
  • Large handful of fresh coriander leaves, finely chopped, plus extra to serve
  • 4 ciabatta or burger buns 4 tbsp mayonnaise Big handful of wild rocket
  • Sea salt and freshly ground black pepper
PINEAPPLE SALSA:
  • 1/4 pineapple 1/4 cucumber, very finely chopped Finely grated zest and juice of 1/2 lime
AVOCADO CHIPS:
  • 50g toasted flaked almonds
  • 15g Parmesan, finely grated
  • 1/4 tsp paprika 2 ripe avocados
ESSENTIAL KIT:
  • Kettle
  • Mini-blender

Put the kettle on to boil, about a quarter full.

Very finely chop the red onion and place in a small bowl. Pour over enough just-boiled water to cover. Leave aside to soak for about 5 minutes, until softened in texture and taste.

Meanwhile, flake the salmon into a large bowl, discarding any skin, bones or brown residue. Place half the salmon in a mini-blender and blitz until fine (it should be like a paste when squashed together). Return this to the flaked salmon and add the mustard, chilli (if using) and chopped coriander. Drain the red onion well, squeeze it dry and add this too. Mix everything together well and season to taste (you may only need pepper).

Shape into four burger patties (just over 100g each) and arrange on a plate or small tray lined with non-stick baking paper. While not necessary, these can be chilled in the fridge for at least 1 hour to firm them up a little more. They can be made up to one day in advance or longer if frozen.

Make the salsa just before serving. Peel and core the pineapple, very finely chop the flesh and pop in a medium bowl. Add the cucumber, lime zest and juice, and toss gently. Season to taste.

Finally, for the avocado chips, blitz the flaked almonds in a mini- blender until finely chopped. Tip into a wide, shallow bowl and add the Parmesan and paprika. Stir together and season a little. Quarter the avocados and discard their stones and skin. Cut each quarter in half lengthways, giving 16 pieces in total. Carefully toss the avocado ‘chips’ through the nutty cheese mixture until evenly coated, arranging them on a tray lined with non-stick baking paper as you go.

To serve, spread each roll or bun base with mayonnaise and scatter with rocket. Sit a salmon burger on top, spoon over some salsa and garnish with coriander. Add the bread lid, arrange four avocado ‘chips’ beside each one and serve at once.

Ingredients

  • 1 small red onion, peeled
  • 400g hot-smoked salmon 2 tsp Dijon mustard 1 red chilli, finely chopped, de-seeded if you prefer less heat (optional)
  • Large handful of fresh coriander leaves, finely chopped, plus extra to serve
  • 4 ciabatta or burger buns 4 tbsp mayonnaise Big handful of wild rocket
  • Sea salt and freshly ground black pepper
PINEAPPLE SALSA:
  • 1/4 pineapple 1/4 cucumber, very finely chopped Finely grated zest and juice of 1/2 lime
AVOCADO CHIPS:
  • 50g toasted flaked almonds
  • 15g Parmesan, finely grated
  • 1/4 tsp paprika 2 ripe avocados
ESSENTIAL KIT:
  • Kettle
  • Mini-blender

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