Denise Phillips’ Sesame Salmon Burgers

Burgers of all description never fail to satisfy a hungry family. Using fresh salmon, this recipe might encourage the most fussiest of eaters to eat fish! Make for mid-week supper, picnic or enjoy al fresco as they are delicious hot, cold or warm!  I like to make a double batch and freeze one for another occasion when time is of the essence.

[divider]

 Ingredients for the burger:

600g pieces fresh salmon – skinned – roughly chopped

Get The Jewish News Daily Edition by email and never miss our top stories Free Sign Up

Juice of 1 lemon juice

2 tablespoons sesame seeds

3 tablespoons fresh dill

1 tablespoon wholemeal plain flour

Salt and freshly ground black pepper

2 tablespoons rapeseed oil [divider]

To serve:

4 sesame bagels – cut in half

4 tablespoons coleslaw

5 baby cherry tomatoes- sliced

4 pickled dill cucumbers – sliced

Sprigs of dill[divider]

Method:

1. Place all the burger ingredients into a food processor and whizz together to combine.

2. Tip out and divide the mixture into four equal portions. Using wet hands, mould into burger shapes.

3. Heat the oil in a frying pan. Sauté  with the lid on for about five minutes on each side or until cooked and golden.

4. Toast the sesame bagels.

5. Spread some coleslaw on the bagels; add some cucumber, dill and sliced tomatoes. Insert the cooked salmon burgers and serve.