The Tasman Sea Burger
- Step 1
Roughly chop the salmon into pieces and place in the bowl of a food processor. Add spring onion, parsley, dill, egg, salt and pepper. Pulse very briefly, only 4 times until the salmon is roughly chopped not pureed.
- Step 2
Divide the mixture into 6 large patties. Place on a tray and refrigerate for 30 mins to help them set. Meanwhile slice the cucumber and cut the bread rolls in half.
- Step 3
Heat oil in a large fry-pan over medium heat. Cook the burgers 3 mins each side or cooked to your liking.
- Step 4
Assemble the burgers, place coleslaw on the bottom bun and top with cucumber, radish and pickled ginger, add salmon patty and mayonnaise and place bun lid on top, serve and enjoy!
480g Tassal Fresh Tassie Salmon
1 Tbsp spring onion, finely chopped
1 Tbsp parsley, finely chopped
1 Tbsp dill
1 Tbsp olive oil
300g fine cut coleslaw
40g pickled ginger
bunch of radishes, finely chopped
6 multigrain bread rolls
Salt and pepper