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Nutrition: per serving

  • kcal653
  • fat44g
  • saturates7g
  • carbs31g
  • sugars4g
  • fibre3g
  • protein32g
  • salt1.1g
    low
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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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Comments, questions and tips (7)

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Overall rating

A star rating of 3.7 out of 5.7 ratings
melisa Wallis avatar

melisa Wallis

question

Is the salmon raw when you blend it ?

goodfoodteam avatar
goodfoodteam

Thanks for your question. Yes, there's no need to pre-cook the salmon.

lobsterpot1

A star rating of 4 out of 5.

Delicious! Very quick to make.

badzilla avatar

badzilla

A star rating of 4 out of 5.

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 http://www.badzilla.co.uk/Easy-Cook--Salmon-and-Horseradish-Burger

loisguest

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-

lizzafezza

A star rating of 3 out of 5.

Me and my husband liked these but the kids who usually wolf down 'pink' fish didn't (possibly the dill and lemon).

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