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Salmon & horseradish burgers

Salmon & horseradish burgers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze uncooked burgers only)
Nutrition: per serving
HighlightNutrientUnit
kcal653
fat44g
saturates7g
carbs31g
sugars4g
fibre3g
protein32g
low insalt1.1g
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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

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 3.7 out of 5.7 ratings
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