| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grigson |
4 |
servings |
INGREDIENTS
| 450 |
g |
Skinned salmon fillet; very finely diced |
|
|
; (about 3mm/ 1/4" |
|
|
; cubes) |
| 2 |
tb |
Chopped dill; fennel or chives (2 |
|
|
To 3) |
| 45 |
g |
Shallot; grated or very |
|
|
; finely chopped |
| 1 |
tb |
Small capers; roughly chopped, up |
|
|
; to /2 – 2 |
| 1 1/2 |
tb |
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) |
| 2 |
|
Tomatoes; sliced |
|
|
Lemon wedges |
|
|
Mayonnaise |
INSTRUCTIONS
FOR THE BURGERS
TO SERVE
1 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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