Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad
Ingredients
- 4 skinless salmon fillets or 1 large piece (about 500g)
- 1 tbsp creamed horseradish
- zest 1 lemon and 2 tsp juice
- small handful dill, chopped
- 1 tbsp vegetable oil
- 4 tbsp mayonnaise
- 4 poppy seed rolls, split
- 85g bag watercress
- 25g/1oz cucumber, sliced
- 4 radishes, thinly sliced
Method
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Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
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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.
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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.