These hot smoked salmon burgers are a quick and easy option for any meal, made with convenient supermarket-bought hot smoked salmon and balanced with a zesty lemon caper mayo. The patties can be prepped ahead and stored in the fridge until you’re ready to cook, making them perfect for a simple weeknight dinner or summer BBQ. The tangy mayo adds a refreshing boost without overpowering the delicate salmon flavour.
Ingredients:
Salmon Burger Patty
450 - 500 gms hot smoked salmon fillet - skin removed and cut or broken into small chunks
90 gms panko breadcrumbs (add a bit more if the mixture is too wet)
Juice of ⅓ of a medium lemon
3 tablespoons of mayonnaise
Small bunch of dill, chopped (use about ¾ of a small bunch)
Lemon Caper Mayonnaise
4 tablespoons mayonnaise
1 tablespoon capers chopped
Juice of half a medium lemon
Herbalicious Salt
Instructions:
Add 2 thirds of the salmon into a food processor along with the remaining patty ingredients and whiz for a few moments until combined into a paste. Place the paste into a bowl and lightly season with salt and black pepper and stir through. Flake the remaining salmon and mix carefully through your mixture so that you don't break up the flakes. If the mixture is too wet to shape into 4 burgers patties, carefully stir through some additional panko breadcrumbs again without breaking up your salmon flakes.
Heat a small amount of oil in a large non-stick frying pan over a lowish heat, add your patties and fry for 3–4 minutes on each side, until golden and cooked through.
To make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season with some Herbalicious salt.
Assemble your burgers however you prefer. You can add anything you like such as red onion, lettuce, tomato etc. We started with lettuce to the bottom bun, our salmon patty, some red onion rings and a generous helping of our lemon caper mayonnaise.
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