Salmon Burgers with Dill And Capers

Recipe look good to you?     

Salmon Burgers with Dill And Capers Ingredients

FOR THE BURGERS	Salt and pepper
450 g Skinned salmon fillet; very	TO SERVE
; (about 3mm/ 1/4"	4 Ciabatta rolls; or other
; cubes)	; quality rolls,
2 tb Chopped dill; fennel or	; halved
To 3)	Mango chutney
45 g Shallot; grated or very	2 Crisp lettuce leaves; finely
; finely chopped	To 3)
1 tb Small capers; roughly	2 Tomatoes; sliced
; to /2 - 2	Lemon wedges
1 1/2 tb Mayonnaise	Mayonnaise
A good squeeze of lemon

Instructions for Salmon Burgers with Dill And Capers

1 Mix together all the ingredients for the burgers, then chill the mixture for at least half an hour to firm it up. Divide into four portions and form each portion into a burger about 1cm/ 1/2" thick. Keep cool until needed. 2 Prepare the accompaniments. Preheat the grill thoroughly. Line the grill rack with foil. Grill the burgers and bread rolls about 5-7.5cm/2-3" away from the heat. 3 Allow 4-5 minutes for the burgers and dont turn over - theyll cook through anyway - and the more you handle them, the more likely they are to collapse before they are fully cooked. 4 Once they are done, they are a little sturdier. You will, of course, turn the halved rolls over to toast both sides. Spread mayonnaise on the base of each roll and top with the shredded lettuce. 6 Lay a salmon burger on top, smear over a little mango chutney, squeeze with lemon and top with a few rings of tomato. 7 Spread a little mayonnaise on the cut side of the tops of the rolls and clamp them on firmly. Press down with the heel of your hand, dish up and eat. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

More like this...

Salmon-Broccoli Loaf with Dill and Capers

Peppered Salmon with Dill-Caper Sauce

Veal Fricasse with Capers and Dill

Veal Scallops with Capers, Vermouth And Dill