- 800 g salmon, cut into bite-sized chunks
- 1 tablespoon mustard
- 1 tablespoon horseradish sauce
- 2 anchovies
- 1 unwaxed lemon, zested
- 1 handful of breadcrumbs
- 2 tablespoons spring onions, chopped
- 1 teaspoon capers
- 1 teaspoon wasabi powder
- 1 teaspoon chilli flakes or 1 small green chilli, sliced
- Salt and freshly ground black pepper.
- Oil, for greasing
- To Serve
- 500 ml Greek yoghurt
- 1 bunch dill, finely chopped
- 1 bunch chives, finely chopped
- 1/2 cucumber, deseeded and shredded
- Pita breads
- Pickled radish, fennel and cucumber
- In a blender, process a quarter of the salmon along with the mustard, horseradish, anchovies and lemon zest until you have a very smooth paste. This forms the glue for the remainder of the burger mixture.
Add the rest of the salmon, along with the breadcrumbs, spring onion, capers, wasabi powder and chilli. Season to taste (you can take a spoonful and pan-fry it to check the seasoning before cooking). Pulse everything together until the mixture is even, but be careful not to overmix the salmon – the fish should still be about 5mm in size.
Shape into burger patties and chill for at least 30 minutes or up to 3–4 hours before grilling. If barbecuing, a Flip N’ Easy basket will help you control the cooking time, and the burgers can all be turned at the same time. Lightly oil the metal grids to prevent the burgers from sticking during cooking (this goes for an oven grill too). Get the embers going and wait until they turn ash grey before barbecuing –avoiding an open flame is key to preventing any salmon oil spitting and creating excessive smoke. Grill until golden brown on each side and serve while hot. Simply mix the Greek yoghurt with the herbs and cucumber and serve with the pita breads and pickles.