Fish Burger with Salad

Ingredients

• 2 tbsp mayonnaise
• 1 tsp coarse mustard
• 4 tbsp Sour cream
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• 0.25 Cucumber
• a handful mixed leafy greens (e.g., arugula, lamb's lettuce, frisée)
• 2 sprigs dill
• 1 small red onion
• 600 g mackerel fillet (ready‑to‑cook with skin)
• 2 tbsp Vegetable oil
• 4 burger buns (optional sesame or poppy seed)
• lemon juice (for drizzling)

Instructions

1. 1.

   Whisk mayonnaise, mustard, sour cream, parsley, salt and pepper together to make the sauce.

2. 2.

   Wash cucumber and slice thinly at a slight angle. Wash greens, pat dry, tear into bite‑sized pieces if desired. Rinse dill, pat dry and trim tips. Peel onion and cut into rings.

3. 3.

   Rinse mackerel, pat dry and cut into eight portions. Season with salt and pepper. Heat oil in a non‑stick pan over high heat; cook skin side down for about 2 minutes until golden brown. Flip and cook the other side another 1–2 minutes until done.

4. 4.

   Split buns horizontally, spread sauce on each half, layer greens and cucumber slices. Place fish on top with a drizzle of sauce, add lemon juice if desired, top with onion rings, replace the bun halves and serve immediately.