Salmon Burgers


  • 400 g (14 oz) wild salmon fillet, or trimmings, skinned
  • 2 or 3 spring onions, trimmed and finely chopped – optional
  • freshly ground black pepper
  • sea salt
  • dash of Worcester sauce and Angostura Bitters
  • 2 focaccia or ciabatta buns
  • 50 g (2 oz) unsalted butter, softened
  • 1 teaspoon grated lemon zest
  • 1-2 teaspoons lemon juice
  • 1 tablespoon mostarda di Cremona, sold as ‘mustard fruit chutney’, finely chopped


Remove any bones from the salmon, dice it, and then finely chop it. Mix in the onion, if using it. Season lightly and shape into cakes.

Warm and split the buns, and mix the butter, lemon and mostarda, then butter the buns. In a non-stick frying pan, sear the burgers on both sides and place on the buns. Serve immediately. A fresh cucumber salad or salsa goes very well with this.