Name: Redshank’s Salmon Burger
Yield: Serves 4
Cuisine: British
Ingredients: sunflower or vegetable oil, for frying; 4 burger buns or brioche rolls; 150 g sugar, for curing; 150 g skinless haddock fillet, or any white fish; salt and freshly ground pepper; 2 spring onions, finely chopped; 1 tbsp pickled capers, drained and chopped; ½ tsp bicarbonate of soda; 1 egg yolk; lettuce leaves, optional; salt and freshly ground black pepper; 4 tbsp shop-bought or homemade mayonnaise; zest and juice of ½ lemon; roughly 2 tbsp juice from the cornichons jar; 1 tbsp chopped parsley; ½ cucumber; 1 tsp finely chopped fresh dill; 4–6 cornichons; 450 g skinless salmon fillet; 400 g salt, for curing

Preparation info

Serves
4

Difficulty
Complex

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Jamie and Ann Marie Ross run the Redshank Catering Co., a mobile street-food trailer in Inverness and the surrounding area, specialising in seafood. Jamie grew up around seafood as his father was a prawn fisherman in Kylesku. It wasn’t until Jamie and Ann Marie had their first child and found that long hours in the hospitality industry were hard on the family that they decided to w