Serves 4
800g skinless salmon fillets
50g Dijon mustard
2 shallots, peeled and cut into chunks
60g bread crumbs
Salt
Black pepper
Olive oil
Potato buns, toasted (Available at Modern bakery)
Lollo rosso leaves (Available at Spinney’s)
200g avocado, sliced
50g green onions, finely chopped
FOR THE CILANTRO MAYONNAISE
6 tbsp mayonnaise
1 clove garlic, minced
50g cilantro, finely chopped
5g cayenne pepper
Squeeze of lemon
Salmon burger
1. In a small bowl, combine cilantro mayonnaise ingredients and stir until combined. Refrigerate until ready to serve.
2. Cube the salmon, and blend 1/4 of it with the mustard, in a food processor. Process until the mixture becomes a paste. Add the shallots towards the end, so they are also finely chopped.
3. Place the mixture into a bowl, mix with the rest of the salmon and add the breadcrumbs, by hand. Season with a pinch of salt and fresh pepper, and shape into four patties.
4. Heat oil in a non-stick skillet, over medium-high heat. Once the skillet is heated, carefully cook the patties for 2-3 mins per side, turning once.
5. Layer with the leaves, salmon patty, avocado, green onions and a splash of cilantro mayo.