Type of cooking:
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Preparation time: 20 minutes
Cooking time: 12 minutes
Ingredients (for 6 people) :
-800g Norwegian salmon cut into bitesize chunksMethod: Put a quarter of the salmon along with mustard, horseradish, anchovies and lemon zest into a food processor and blend until it's a smooth paste.
-500ml Greek yoghurt
-1tbsp of mustard
-Zest of 1 lemon
-1 tsp capers
-1 handful og breadcrumbs
-2 tbsp of spring onion
-1 tsp chilli flakes or 1 small green chilli, sliced
-Salt & pepper
-1 bunch of mint, finely chopped
-1 bunch of dill, finely chopped
-1/2 cucumber, deseeded and shredded
-6 Pitta breads
-Salad to accompany
Add the rest of the salmon into the processor along with the spring onions, breadcrumbs, chilli and capers and season to taste.
Pulse together until the mixture is even but make sure you don't overdo it - the salmon flakes should still be 1/2 a cm in size.
Next shape the salmon mixture into 6 patties and put in the fridge to chill for at least 30 minutes but no longer than 3-4 hours.
Once cooled, brush a griddle or non-stick baking tray with a little oil to prevent the burgers sticking. Grill for approximately 6 minutes each side or until golden brown.
Now mix the herbs and cucumber with the Greek yogurt and serve with the burger in the pitta bread.