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Ingredients
500 g salmon fillet skinless
1 tbsp creamed horseradish
1 lemon zest
1 small handful optional: dill chopped
1 tbsp vegetable oil
4 tbsp mayonnaise
4 poppy seed rolls split
85 g watercress
25 g cucumber sliced
4 radishes thinly sliced
Equipment
food processor
frying pan
Directions
Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
Shape the mixture into 4 burgers.
Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.
Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.
