Salmon Burgers

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

Preparation info

Serves
2

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

400 g (14 oz) wild salmon fillet, or trimmings, skinned
2 or 3 spring onions, trimm

Fish course
Burger
Pescatarian
Bread

Method

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.