zoom Salmon & wasabi burgers with pickled cucumber

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    Salmon & wasabi burgers with pickled cucumber

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    Salmon & wasabi burgers with pickled cucumber

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

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