Photo: Jennifer Soo
- 600g fresh salmon fillet
- 1 tsp salted capers, rinsed
- 1 tsp grated lemon zest
- 1 tbsp finely chopped parsley
- Dash of Worcestershire sauce
- Sea salt and pepper
- 1 small egg white
- 1 tbsp olive oil
- 4 English muffins, split
- 2 tbsp good mayonnaise
- Rocket leaves or shredded lettuce
- 2 tomatoes, sliced
- 2 gherkins, finely sliced lengthwise
Finely slice and dice the salmon, removing any skin or pinbones, until it is almost minced.
Using your hands, mix in the capers, lemon zest, parsley, Worcestershire sauce, sea salt and pepper and egg white. Form the mixture into four large flat patties and refrigerate for 30 minutes to help them set.
Heat the oil in a frying pan and carefully transfer the patties to the pan.
Sear patties on one side until crusty, then turn, gently and briefly cook on the other side. Lightly toast the muffins.
Spread the bases with mayonnaise, top with rocket or lettuce, tomato, salmon burgers and gherkin. Serve hot.
- Main Ingredients - Fish
- Course - Lunch