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Salmon & horseradish burgers

Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad

  • Prep: 20 mins
    Cook: 8 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 653
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 4
  • Protein 32
  • Fat 44
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 653
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 4
  • Protein 32
  • Fat 44
  • Fibre 3
  • Salt 1.1

Ingredients

  • 4 skinless salmon fillets or 1 large piece (about 500g)
  • 1 tbsp creamed horseradish
  • zest 1 lemon and 2 tsp juice
  • small handful dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 poppy seed rolls, split
  • 85g bag watercress
  • 25g/1oz cucumber, sliced
  • 4 radishes, thinly sliced

Method

  1. Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.

  2. Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.

  3. Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.

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