Chichester Yacht Club Magazine January 2018 | Page 22

Dickenson's Real Meals... Salmon Burgers
Ingredients
1.
800g salmon, cut into bite-sized chunks
2.
1 tbsp mustard
► 1 tbsp horseradish sauce
► 2 anchovies
► zest of 1 unwaxed lemon, handful of
3.
breadcrumbs
► 2 tbsp chopped spring onion
► 1 tsp capers
4.
► 1 tsp wasabi powder
► 1 tsp chilli flakes or
► 1 small green chilli, sliced
► salt and freshly ground black pepper oil,
for greasing
5.
To serve:
6.
► 500ml Greek yoghurt
► 1 bunch of dill, finely chopped
► 1 bunch of chives, finely chopped
► 1⁄2 cucumber, deseeded and shredded
pita breads
► pickled radish, fennel and
cucumber
►
Directions
1.
2.
3.
4.
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In a blender process a quarter of
the salmon along with the mustard,
horseradish, anchovies and lemon
zest until you have a very smooth
paste. This forms the glue for the
remainder of the burger mixture.
Add the rest of the salmon, along
with the breadcrumbs, spring
onion, capers, wasabi powder and
chilli.
Season to taste (you can take a
spoonful and pan-fry it to check
the seasoning before cooking).
Pulse everything together until the
mixture is even, but be careful not
to overmix the salmon - the fish
should still be about 5mm in size.
Shape into burger patties and chill for at
least 30 minutes or up to 3-4 hours
before grilling.
If barbecuing, a Flip N' Easy basket will
help you control the cooking time, and
the burgers can all be turned at the
same time.
Lightly oil the metal grids to prevent the
burgers from sticking during cooking
(this goes for an oven grill too).
Get the embers going and wait until they
turn ash grey before barbecuing -
avoiding an open flame is key to
preventing any salmon oil spitting and
creating excessive smoke.
Grill until golden brown on each side and
serve while hot.
Simply mix the Greek yoghurt with the
herbs and cucumber and serve with the
pita breads and pickles.