Salmon & wasabi burgers with pickled cucumber

1. Preheat oven to 220°C, gas mark 7. Put half a salmon fillet in the small bowl of a food processor and blitz to a pulp. Dice the remaining salmon, then add to the food processor with two of the salad onions and ½ tbsp mayonnaise. Season. Pulse to a coarse mixture. Shape into two patties and coat with the breadcrumbs. Chill for 10 minutes.

2. Meanwhile, cut the cucumber into ribbons using a vegetable peeler. Discard the central core of seeds. Add the ribbons to a bowl with the vinegar and caster sugar, with a pinch of salt. Mix the remaining mayonnaise and wasabi in a separate bowl.

3. Place the salmon burgers on a baking tray and bake for 15-18 minutes, turning halfway through, until golden and thoroughly cooked. Place the sliced buns on the baking tray for the final 2 minutes. Stir the chopped dill through the cucumber. To serve, spread the bun halves with wasabi mayo, top with a salmon burger, then pile on the cucumber and scatter with the remaining salad onion. Finish with a bun lid. Serve with a side salad if liked.

Cook’s tip Wrap any remaining dill sprigs in damp kitchen roll, put them back into their original pack and keep in the fridge – this will ensure that they stay fresher for longer.