Serves 6
800g Norwegian salmon, cut into bitesize
chunks
500ml Greek yoghurt
1 tbsp of mustard
1 tbsp of horseradish sauce
2 anchovies
Zest of 1 lemon
1 handful of breadcrumbs
2 tbsp of spring onion
1 tsp of capers
1 tsp chilli flakes or 1 small green chilli sliced
Salt & pepper
1 bunch of dill, finely choppedç
1 bunch of mint, finely chopped
½ cucumber, deseeded and shredded
Pita breadsç
Salad to accompany
Norwegian Salmon Burgers
1. In a blender process ¼ of the Norwegian salmon along with the mustard, horseradish, anchovies and
lemon zest until it’s a smooth paste.
2. Add the rest of the Norwegian salmon, along with the breadcrumbs, spring onion, capers and chilli. Season to taste.
3. Pulse together until the mixture is even, but be careful not to over blend the mixture – the salmon flakes should still be about ½ cm in size.
4. Shape the salmon into patties and chill for at least 30 minutes and no more than 3-4 hours.
5. If barbecuing the burgers it’s easiest to control the cooking time by placing them in a barbecue flip ‘n’ easy basket so they can be turned at the same time. Alternatively, they can be grilled.
6. Brush the oven or barbeque grill with a little oil to prevent the salmon burgers from sticking.
Chef’s tip:
Remember, get the embers going and wait until they go ash grey before barbecuing – avoiding an open flame
is vital in order to avoid the salmon oil spitting and creating excessive smoke.