Salmon & horseradish burgers

Salmon & horseradish burgers

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(6 ratings)

Prep: 20 mins Cook: 8 mins


Serves 4
Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad

Nutrition and extra info

  • Freeze uncooked burgers only

Nutrition: per serving

  • kcal653
  • fat44g
  • saturates7g
  • carbs31g
  • sugars4g
  • fibre3g
  • protein32g
  • salt1.1g


  • 4 skinless salmon fillets or 1 large piece (about 500g)
  • 1 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • zest 1 lemon and 2 tsp juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 poppy seed rolls, 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 radishes, thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


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

  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.

  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.

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Comments, questions and tips

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8th Feb, 2015
Delicious! Very quick to make.
badzilla's picture
6th Apr, 2013
This recipe worked for me although the creamed horseradish is pretty disgusting stuff when eaten in isolation - so avoid the temptation. For my complete review of the recipe and photo, go to
22nd Aug, 2012
I have made many different types of fishcakes and would like to suggest that perhaps instead of blitzing to a paste you whizz just a it so there is still some texture to these burgers and that you have some larger "chunks" of Salmon. Hope this helps.- Lois-
15th Jun, 2012
Me and my husband liked these but the kids who usually wolf down 'pink' fish didn't (possibly the dill and lemon).
14th May, 2012
having picked up tartare sauce instead of horseradish..... Silly me.... I thought I'd try these using the former. They were lovely and I'll definitely make them again... Maybe even with horseradish!
Frantic Flapjack
10th May, 2012
The uncooked burgers looked like cheap sausage meat - very unappealing. The finished result was pretty disappointing too. I think you would get a better result by pan frying the salmon fillets and serving with a blob of dill mayonnaise on the side.
melisa Wallis's picture
melisa Wallis
4th Jul, 2019
Is the salmon raw when you blend it ?
goodfoodteam's picture
8th Jul, 2019
Thanks for your question. Yes, there's no need to pre-cook the salmon.
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