Makes 4

  • 2 x 220g salmon tail fillets

  • 1 slice bread

  • ¼ cup water

  • 1 egg

  • 1 tbsp chopped fresh dill*

  • Salt and pepper

  • 3 tbsp olive oil

To serve:

  • 1 Lebanese cucumber

  • Fish in the Family Tartare Sauce

  • 4 brioche burger buns

Method:

Skin and cube salmon. Place in a food processor along with torn bread pieces, water, egg, dill, a good pinch of salt and pepper. Blend until a coarse paste forms. Form 4 evenly-sized burger patties and place each on a piece of baking paper for easy handling.

Heat oil in a large frying pan over medium heat. Add patties and cook for 3-4 minutes on each side until lightly caramelised on the outside. Turn off heat and allow to rest for 2 minutes.

Meanwhile, finely slice cucumber and mix with ¼ cup of the tartare sauce. Slice open buns. Spread the bottom halves of the buns with tartare sauce, top with a salmon burger patty and cucumber salad. Top with the brioche bun half.

*Notes: You can chop remaining dill and store in a ziplock bag in the freezer for months.

*Note: we use diced mixed vegetables but corn and peas would go really well here as well.