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CATEGORY CUISINE TAG YIELD
Grigson 4 Servings

INGREDIENTS

450 g Skinned salmon fillet, very
finely diced
about 3mm/ 1/4"
cubes
2 T Chopped dill, fennel or
chives 2
To 3), To 3
45 g Shallot, grated or very
finely chopped
1 T Small capers, roughly
chopped up
to /2 – 2
1 1/2 T Mayonnaise
A good squeeze of lemon
juice
Salt and pepper
4 Ciabatta rolls, or other
good
quality rolls
halved
Mango chutney
2 Crisp lettuce leaves, finely
shredded 2
To 3), To 3
2 Tomatoes, sliced
Lemon wedges
Mayonnaise

INSTRUCTIONS

Mix together all the ingredients for the burgers, then chill the
mixture for at least half an hour to firm it up. Divide into four
portions and form each portion into a 'burger' about 1cm/ 1/2" thick.
Keep cool until needed.  2 Prepare the accompaniments. Preheat the
grill thoroughly. Line the  grill rack with foil. Grill the burgers and
bread rolls about  5-7.5cm/2-3" away from the heat.  3 Allow 4-5
minutes for the burgers and don't turn over - they'll cook  through
anyway - and the more you handle them, the more likely they  are to
collapse before they are fully cooked.  4 Once they are done, they are
a little sturdier. You will, of  course, turn the halved rolls over to
toast both sides. Spread  mayonnaise on the base of each roll and top
with the shredded lettuce.  6 Lay a salmon burger on top, smear over a
little mango chutney,  squeeze with lemon and top with a few rings of
tomato.  7 Spread a little mayonnaise on the cut side of the tops of
the rolls  and clamp them on firmly. Press down with the heel of your
hand, dish  up and eat.  Converted by MC_Buster.  Recipe by: Sophie
Grigson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 948
Calories From Fat: 578
Total Fat: 59.7g
Cholesterol: 186.3mg
Sodium: 3635.4mg
Potassium: 847.5mg
Carbohydrates: 22.4g
Fiber: 7.5g
Sugar: 4.1g
Protein: 61.5g


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