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Salmon & wasabi burgers with pickled cucumber
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240g pack 2 lightly smoked Scottish salmon fillets, skin removed
3 salad onions, finely sliced
2 tbsp essential Half Fat Mayonnaise
30g Cooks’ Ingredients Breadcrumbs
½ small cucumber
½ tbsp white wine vinegar
Pinch caster sugar
¾ tsp wasabi
5g dill, leaves finely chopped
2 tiger rolls, halved
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.
Typical values per serving:
1 of your 5 a day; high in omega 3.
This recipe was first published in March 2020.