- 4 skinless salmon fillet or 1 large piece (about 500g)
- 1 tbsp creamed horseradish
- zest 1 lemon and 2 tsp juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful dill, chopped
- 1 tbsp vegetable oil
- 4 tbsp mayonnaise
- 4 poppy seed roll, split
- 85g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 25g/1oz cucumber, sliced
- 4 radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
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.
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.