Salmon & horseradish burgers
Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad
- Prep: 20 mins
Cook: 8 mins
- Serves 4
- Easy
Ingredients
- 4 skinless salmon fillets or 1 large piece (about 500g)
- 1 tbsp creamed horseradish
- zest 1 lemon and 2 tsp juice
- small handful dill, chopped
- 1 tbsp vegetable oil
- 4 tbsp mayonnaise
- 4 poppy seed rolls, split
- 85g bag watercress
- 25g/1oz cucumber, sliced
- 4 radishes, thinly sliced
Method
-
Put the salmon, horseradish, lemon
zest and half the dill in a food processor,
season and blitz to a fine paste.
-
Shape the mixture into 4 burgers.
Heat the oil in a large frying pan and
cook the burgers for 4 mins on each
side until golden.
-
Meanwhile, mix the remaining dill
with the mayonnaise and spread a little
onto the base of each roll. Toss the
watercress in the lemon juice and
put a handful on each roll base. Top
with a burger and finish with slices
of cucumber and radish. Replace roll
tops to serve, if you like, or serve
them alongside.
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