I threw together a few different recipes to make this dish, and it’s still low fat, healthy and tasty! I made it to serve two people.
- 2 fillets of skinless and boneless salmon (about 250g)
- 1/2 tablespoon horseradish sauce
- zest of one lemon
- handful of dill (or I used parsley)
- tablespoon of olive oil (for frying)
- two burger buns
Ingredients – Spicy Potato Wedges
- one large white potato
- tablespoon of olive oil
- salt & pepper
- teaspoon paprika
- teaspoon cayenne pepper
Ingredients – Homemade Mayonnaise (Delia Smith Style)
- two whole eggs
- tablespoon dijon mustard
- pinch of salt
- 250ml groundnut oil
- tablespoon white wine vinegar
I added some lemon juice and chopped parsley for this recipe.
first, the potatoes…
pre-heat the oven to gas mark 5, chop up potato into wedges and place on baking sheet, drizzle over the olive oil, add the salt and pepper, paprika and cayenne pepper. Mix all around with your hands until the wedges are covered, pop in the oven and set the timer for 30 mins.
second, the salmon burgers
put all the ingredients for the burgers in a food processor and whizz up until it forms a fine paste, then create little patties (I managed to get 4 burgers but you could do 2 large ones). Then warm the tablespoon of olive oil in a small frying pan and cook the burgers for just 4 minutes on each side. While they are cooking, you can make the mayonnaise!
third, the homemade mayonnaise
pop the two whole eggs into a food processor, add the dijon mustard and salt and turn on. With the food processor still on, gradually add the oil (slowly does it) until you’ve added the full 250ml, then add the white wine vinegar and whizz some more. This will be thinner than you would get from doing the mayo the hard way, but very yummy! I then poured the mixture into a large mixing bowl and whisked for a few minutes by hand. For this dish I added a small amount of lemon to the mayonnaise and also some chopped parsley.
it would be normal to use burger buns but without these available to me I used Warburtons sandwich ‘thins’, which we have a ready supply of! I served this dish with a wedge of lemon, and the mayonnaise in a glass and a teaspoon to add it onto your burger.
Next time I think I’ll either fry some peppers to go in the burger or add some rocket. Please let me know what you think!! Would love to know how your salmon burgers turned out.
Thanks to this Guardian article: How to Make the Perfect Mayonnaise?