Hot-smoked salmon burgers with wasabi mayo and cucumber salad
- February 2010
- Serves 4
- Takes 20 minutes to make, 10 minutes to cook, plus chilling
A Japanese-flavoured salmon burger recipe which can be prepared in advance and also frozen so they make a convenient dinner anytime.
- 37.7g (6.4g saturated)
- 12.2g (5.6g sugars)
- 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
- 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.
You can easily make up the burgers and freeze them, uncooked, for another day.
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