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Salmon & horseradish burgers

These are great for a Friday night supper or weekend lunch. Really light & tasty.

Wine Suggestion: Chateau Pesquié make a lovely, fresh Chardonnay in the Ventoux. It helps that it’s the coolest part of the southern Rhône as it tastes lovely and fresh like a good Maçon Chardonnay. Refreshing, unoaked and easy; perfect for a Friday after a long week at work.

Salmon & horseradish burgers – serves 4

  • 4 skinless salmon fillets (about 500g)
  • 1 tbsp creamed horseradish
  • zest of 1 lemon & 2 tsp juice
  • small handful of dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 crusty rolls, split
  • 85g watercress
  • 25g cucumber, sliced
  • 4 radishes, thinly sliced

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

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

Meanwhile, mix the rest of the dill with the mayonnaise and spread some onto the base of the rolls. Toss the watercress with the lemon juice and put a handful on top of each roll base. Top with a burger and garnish with slices of cucumber and radish.

(Original recipe from BBC Good Food)

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