Atlantic Salmon Burger

Serves: 4

Ingredients:

900g salmon fillet or darns skinless,
boneless, chopped into chunks
40g fresh chives finely chopped
150g breadcrumbs keep half for coating
2 tsp Dijon mustard
1 tsp fine sea salt
1 tsp ground white pepper
4 tbsp olive oil
Coleslaw (Optional)
1/2 Tomatoes sliced (Optional)
1/2 Sml Red Onion sliced (Optional)

Method

Place the chopped salmon in a food processor and pulse a few times until crumbly
(not completely pureed).

Combine with the breadcrumbs, mustard, chives, salt and pepper and stir until all the
ingredients have been thoroughly incorporated.

Form 4 burgers (approx. 2 cm thick) and coat the top and bottom of each burger in
breadcrumbs. Set aside.

In a large non-stick pan heat up 2 tablespoons of oil and fry the burgers over a low/ medium heat for 3-4 minutes on each side until golden and crispy.

Garnish on buns with rocket leaves, dollop of aioli mayo red onion, tomato and coleslaw.

Garlic Aioli Mayo Ingredients:

3 Garlic Cloves
1tsp Lemon Juice
6 tbsp Mayonnaise
1/4 tsp Ground Black Pepper
1/8 tsp Salt
1 tbsp Olive oil

Method

Mince the garlic. Combine all the ingredients and sir until evenly mixed. Refrigerate for
at least one hour to allow the flavours to blend. It will keep refrigerate for 3-4 days.

(Optional) Coleslaw Ingredients:

1 green cabbage (shredded)
1 large or 2 small carrots (grated)
2 teaspoons lemon juice
1 cup plain Greek yogurt or mayonnaise
2 1⁄2 tablespoons honey
2 tablespoons apple cider vinegar
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon salt
1/8 teaspoon pepper

Method

Combine cabbage and carrot in a large bowl.

In another small bowl, whisk together the Greek yogurt or mayonnaise , honey,
apple cider vinegar, Dijon, salt, and pepper until well combined. Pour the dressing
over the cabbage and carrots and mix until the vegetables are evenly coated.

Drain the apple slices, add them to the coleslaw, and toss gently to mix.
Serve immediately or refrigerate. Coleslaw is best the first and second day.