Name: Salmon & horseradish burgers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: British
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

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Salmon & horseradish burgers

Salmon & horseradish burgers

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 8 mins

A star rating of 3.7 out of 5.7 ratingsRate

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

Freezable (Freeze uncooked burgers only)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal653
fat44g
saturates7g
carbs31g
sugars4g
fibre3g
protein32g
salt1.1g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 3.7 out of 5.7 ratings

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