Salmon burgers with dill and capers

4 servings

Ingredients

Quantity Ingredient
450 grams Skinned salmon fillet; very finely diced
; (about 3mm/ 1/4\"
; cubes)
2 tablespoons Chopped dill; fennel or chives (2
To 3)
45 grams Shallot; grated or very
; finely chopped
1 tablespoon Small capers; roughly chopped, up
; to /2 - 2
1½ tablespoon Mayonnaise
A good squeeze of lemon juice
Salt and pepper
4 Ciabatta rolls; or other good
; quality rolls,
; halved
Mango chutney
2 Crisp lettuce leaves; finely shredded (2
To 3)
2 Tomatoes; sliced
Lemon wedges
Mayonnaise

Directions

FOR THE BURGERS

TO SERVE

1 Mix together all the ingredients for the burgers, then chill the mixture for at least half an hour to firm it up. Divide into four portions and form each portion into a 'burger' about 1cm/ ½" thick. Keep cool until needed.

2 Prepare the accompaniments. Preheat the grill thoroughly. Line the grill rack with foil. Grill the burgers and bread rolls about 5-7.5cm/2-3" away from the heat.

3 Allow 4-5 minutes for the burgers and don't turn over - they'll cook through anyway - and the more you handle them, the more likely they are to collapse before they are fully cooked.

4 Once they are done, they are a little sturdier. You will, of course, turn the halved rolls over to toast both sides. Spread mayonnaise on the base of each roll and top with the shredded lettuce.

6 Lay a salmon burger on top, smear over a little mango chutney, squeeze with lemon and top with a few rings of tomato.

7 Spread a little mayonnaise on the cut side of the tops of the rolls and clamp them on firmly. Press down with the heel of your hand, dish up and eat.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.

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