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Pike Burgers
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
Ingredients
1¼ pounds dash pinch
Method
Put the pike fillets in a blender. Add salt and pepper, Tabasco sauce, paprika, the cream, and the eggs one at a time, blending as you go. Add the smoked salmon, spinach, and chanterelles, and whizz again. Form into patties, chill, and then fry in butter on both sides until golden.
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