Squid and Mackerel Burger with Sea Purslane and Parsley Juice

Preparation info
  • Makes


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

When we first opened Arbutus, we had on the menu brochettes of squid and mackerel – a favourite combination of mine – but they didn’t prove very popular. I thought I would try using the ingredients to make a sort of pâté instead and, by some accident, ended up making these burgers, which are now among our most popular items.

Chopping the squid and mackerel with a knife can be a tedious task, but the results are so much better than if you use a mincer or food processor. We serve thes