Notes
To make this dish healthier, why not enjoy the burgers naked, with no bun and the mayo on the side.
Ingredients
50g smoked salmon
2 skinless salmon fillets
50g panko breadcrumbs
1/4 lemon, juiced
2 tbsp. mayonnaise
few sprigs dill, chopped
Salt & pepper, to taste
2 tbsp. mayonnaise
2 tsp. capers, finely chopped
1/4 lemon, juiced
1 tbsp. vegetable oil/light olive oil
1/4 fennel bulb, finely sliced
2 burger buns (brioche buns are lovely here)
2 leaves Romaine lettuce
1 dill pickle, thinly sliced
Lightly dressed green salad, to serve
Method
Finely chop the smoked salmon and salmon fillet, either in a food processor or by hand.
Combine with the panko breadcrumbs, 1/4 lemon juice, 2 tbsp. mayonnaise, dill and salt & pepper.
Shape into two burgers and set aside.
In a small bowl, combine 2 tbsp. mayonnaise, the capers 1/4 lemon juice.
Heat the oil in a frying pan over a high heat and add the salmon burgers. Cooked for around 4 minutes on each side. Add the fennel slices to the pan for the last 5 minutes, until starting to soften and golden.
Split the buns, toast if you wish, and spread a quarter of the lemon & caper mayo on each bun. Top with your lettuce, a salmon burger, the fennel, the rest of the mayo and some sliced dill pickle.