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Salmon burgers with lemon & caper mayo

Serves:

2

Cook Time:

20

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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

  1. Finely chop the smoked salmon and salmon fillet, either in a food processor or by hand.

  2. Combine with the panko breadcrumbs, 1/4 lemon juice, 2 tbsp. mayonnaise, dill and salt & pepper.

  3. Shape into two burgers and set aside.

  4. In a small bowl, combine 2 tbsp. mayonnaise, the capers 1/4 lemon juice.

  5. 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.

  6. 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.

Nutrition

kcal

635

fat

27.7

sat fat

4

carbs

54.8

sugars

4.3

fibre

4

protein

28

salt

1.8

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