Ingredients
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1 × 170 g Salmon
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1 spring Onion
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2 teaspoons finely chopped fresh Parsley
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½ teaspoon Dijon Mustard
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Sea Salt
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Ground Black Pepper
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Oil spray
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1 medium Cucumber
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4 Radishes
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1 small Fennel Bulb
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2 wholemeal Bread
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1 small handful baby Spinach
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Caper Yoghurt
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100 g low-fat plain Yoghurt
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30 g reduced-salt low-fat Feta Cheese
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2½ tablespoons Capers
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2 teaspoons chopped fresh Dill
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Lemon Juice
Directions
Once you have a bite of this burger, you’ll be hooked;). The caper yoghurt adds a nice lemony flavour that complements not only the fish, but the salad too.
Steps
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1
Done
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Place the salmon, spring onion, parsley, mustard, salt and pepper in a food processor and pulse briefly until the fish is roughly minced. Using wet hands, shape the mixture into two even patties. Place on a plate, cover with cling film and refrigerate for 30 minutes. |
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2
Done
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To make the caper yoghurt, whisk the yoghurt, feta, capers, dill and lemon juice together in a small bowl. |
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3
Done
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Heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the patties and cook for 4–5 minutes, then carefully turn and cook for a further 4–5 minutes or until cooked through. |
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4
Done
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Place the cucumber, radish and fennel in a small bowl and toss gently to combine. |
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5
Done
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To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer half of the spinach, cucumber mixture and a salmon patty. Drizzle over the caper yoghurt and top with the other half of each roll. |
