Salmon Burger

Ingredients

• 1.5 ripe avocados
• 1 tbsp lime juice
• 4 tbsp crème fraîche
• Salt
• Cayenne pepper
• a handful rocket
• 1 Red Onion
• 1 tomato
• 0.25 Cucumber
• 1 beetroot (e.g., Chioggia)
• a handful sprouts (e.g., alfalfa)
• 4 toasties
• 400 g salmon fillet (ready-to-cook skinless)
• 1 egg
• 1 tbsp freshly chopped dill
• 0.5 tsp organic lemon zest
• 1 tbsp horseradish (jarred)
• 8 tbsp breadcrumbs
• Salt
• a splash lemon juice
• Pepper
• 2 tbsp Vegetable oil

Instructions

1. 1.

   For the avocado spread, halve the avocados, remove the pit and gently press the flesh out of the skin, dice finely and mix with lime juice. Lightly mash with a fork, combine with crème fraîche, and season with salt and cayenne pepper.

2. 2.

   Wash and dry the rocket. Peel the onion and slice into thin rings. Wash the tomato, trim the stem end and cut into thin slices. Wash the cucumber and slice thinly as well. Peel the beetroot and shave very thin ribbons (use the beautiful middle slices and set aside the rest). Rinse the sprouts and drain on kitchen paper. Toast the toasties to preference and then cut them open.

3. 3.

   For the patties, rinse the salmon, pat dry and roughly cube it. Pulse in a food processor until finely chopped. Mix in the egg, dill, lemon zest and horseradish, adding enough breadcrumbs (3-4 tbsp) until the mixture is easily formable. Season with salt, lemon juice and pepper, then shape into 16 small patties. Place remaining breadcrumbs on a flat plate and roll the patties in them. Fry in hot oil for 2-3 minutes per side until golden brown. Drain excess oil on kitchen paper.

4. 4.

   Spread avocado spread on each bun half. Assemble the burgers with onion rings, salad, salmon patties, beetroot, tomato and cucumber slices, and sprouts. Place the tops and secure with skewers if desired.