Salmon Burgers with Cheat's Tartare Sauce

Jill Dupleix

A cut above your average burger these are gourmet and gorgeous, and the salmon is a nice twist. Cook them on the barbecue or under the grill.

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HOW TO PREPARE

You can also serve this without the bun, with a tomato and avocado salad. Jill suggests lightening up the tartare sauce with a mix of mayo, horseradish and yoghurt so it’s a bit better for you than all-mayo.

Good trick: Make the fresh breadcrumbs on the spot, from one of the muffin halves.

Serves 4. Cooking time is medium.

INGREDIENTS

600g fresh organic salmon fillet, chopped
1 tbsp tiny salted capers, rinsed
1 tbsp finely chopped parsley or dill
Dash of Tabasco
1 tsp Dijon mustard
Sea salt and pepper
1 small egg white
1 tbsp olive oil

To serve:
4 English muffins, split
1 cucumber, unpeeled
1 tomato, sliced
1 avocado, peeled and sliced

1 lemon

Cheat's Tartare Sauce:
2 tbsp mayonnaise
1 tbsp horseradish sauce
2 tbsp plain natural yoghurt
2 gherkins, finely chopped
1 tbsp tiny capers, rinsed and chopped
1 tbsp finely chopped parsley
1 tbsp lemon juice

Recipe continues

METHOD

Whiz one muffin top in a food processor to make crumbs. Remove.
Place the salmon in the processor and pulse until roughly chopped. Mix the salmon in a bowl with the capers, parsley, Tabasco, mustard, sea salt and pepper and egg white. Mix in 2 to 3 tbsp of the breadcrumbs. Form into four flat, large patties. Refrigerate for 30 minutes to help them set. Grill four muffin bases and keep warm. Shave the cucumber into ribbons with a veggie peeler. Heat the oil in a frying pan.

Sear the burgers on one side until crusty, turn once and cook to your liking. In the meantime, mix the ingredients for the tartare sauce together. Place cucumber on a grilled muffin half. Top with the salmon burger and a dollop of tartare, then tomato, then avocado. Serve with a lemon wedge.

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