INGREDIENTS

INSTRUCTIONS

1 Cook the potatoes in a pan of boiling, salted water for 10-15 minutes
until just tender.
2 Finely chop the capers, gherkin, sundried tomato and parsley and put in
the bowl with the butter and shallot. Season and mix well.
3 Spoon the mixture onto a sheet of greaseproof paper and roll into a log.
Twist the ends and place in the freezer until ready to use. Carefully skin
the salmon then place in a processor with the mustard and plenty of
seasoning.
4 Pulse the salmon in the processor briefly until coarsely chopped (not
smooth). With wet hands, shape the mixture into two even-sized cakes.
5 Dust with the seasoned flour. Heat the oil and butter in a small frying
pan and cook the burgers for 2-3 minutes each side until golden but pink in
the centre. Drain the potatoes well and divide between serving plates.
6 Arrange the watercress around the potatoes. Cut the lemon into wedges.
Place the burgers on top of the potatoes. Remove the butter from the
freezer, cut off four thin slices and put two on top of each burger.
Garnish with the lemon wedges and serve.
TIPS: Use different butters. Use butter for other things eg melting into
baked potatoes, garlic bread.
Converted by MC_Buster.
Per serving: 446 Calories (kcal); 48g Total Fat; (92% calories from fat);
3g Protein; 7g Carbohydrate; 109mg Cholesterol; 545mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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