Salmon burgers
(Serves two) 350 g salmon fillet, or trimmings, skinned2 or 3 spring onions, trimmed and finely chopped, optionalFreshly ground black pepperGozo sea saltDash of Worcester sauce and Angostura bitters2 focaccia or ciabatta buns30 g unsalted butter,...
(Serves two)
350 g salmon fillet, or trimmings, skinned
2 or 3 spring onions, trimmed and finely chopped, optional
Freshly ground black pepper
Gozo sea salt
Dash of Worcester sauce and Angostura bitters
2 focaccia or ciabatta buns
30 g unsalted butter, softened
1 teaspoon grated lemon zest
1 to 2 teaspoons lemon juice
1 tablespoon mostarda, sold as mustard fruit chutney, finely chopped
Remove any bones from the salmon, dice it, and then finely chop it. Mix in the onion, if using it. Season lightly and shape into cakes. Warm and split the buns, and mix the butter, lemon and mostarda. In a non-stick frying pan, sear the burgers on both sides. Butter the buns, and place the burgers between. Serve immediately. A fresh cucumber salad or salsa goes very well with this.