Hot-smoked salmon burgers with wasabi mayo and cucumber salad
- Published: 31 Jan 10
- Updated: 18 Mar 24
A Japanese-flavoured salmon burger recipe which can be prepared in advance and also frozen so they make a convenient dinner anytime.
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Serves 4
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Takes 20 minutes to make, 10 minutes to cook, plus chilling
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Ingredients
- 3 hot-smoked salmon fillets, skinned
- 4 spring onions, finely chopped
- 4cm piece fresh ginger, grated
- 1 tbsp light soy sauce
- Zest and juice of ½ lime, plus 1½ tsp extra juice for the mayo and salad
- 150g cold mashed potato
- Small handful fresh coriander, finely chopped
- 4 tsp wasabi powder
- 100g mayonnaise
- 1 red onion, halved and thinly sliced
- ½ cucumber, sliced into ribbons
- 1 red chilli, deseeded and diced
- 1 tsp sugar
- 1 tbsp fish sauce
- 5 tbsp olive oil
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Method
- Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato and coriander. Form into 4 burgers, then chill for 20 minutes.
- In a small bowl, mix the wasabi with 4 tbsp water, leave for 5 minutes, then stir in the mayonnaise and ½ tsp lime juice. Set aside.
- Put the onion in a small bowl of boiling water, leave for 5 minutes, drain, then mix with the cucumber and chilli. Toss with the sugar, fish sauce and the remaining lime juice.
- Heat the oil in a frying pan over a medium heat, then fry the burgers for 3 minutes each side until cooked through. Serve with the wasabi mayo, cucumber salad and roast butternut squash wedges, if you like.
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- Recipe from February 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 471kcals
- Fat
- 37.7g (6.4g saturated)
- Protein
- 21.3g
- Carbohydrates
- 12.2g (5.6g sugars)
- Salt
- 5g
delicious. tips
You can easily make up the burgers and freeze them, uncooked, for another day.
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