Prep time
15 mins
Cooking Time
6 mins
Serves
4
Ingredients
Ingredients
300g MSC certified salmon fillets- cut into chunks
300g MSC certified saithe (coley) fillets- cut into chunks
1 lemon (zest and juice)
1 bunch of dill, finely chopped
1 teaspoon salt
1 pinch of white pepper
1 egg yolk
50g feta cheese
1 small red onion
200ml Greek yogurt
10cm cucumber
4 burger buns
50g baby spinach
Additional salt and pepper- to taste
Butter/ olive oil- for frying
300g MSC certified saithe (coley) fillets- cut into chunks
1 lemon (zest and juice)
1 bunch of dill, finely chopped
1 teaspoon salt
1 pinch of white pepper
1 egg yolk
50g feta cheese
1 small red onion
200ml Greek yogurt
10cm cucumber
4 burger buns
50g baby spinach
Additional salt and pepper- to taste
Butter/ olive oil- for frying
Method
Method
1. Mix the fish chunks, half of the lemon zest, dill, salt, pepper and egg yolk together in a food processor. Let this mixture rest for a little whilst preparing the dressing and pickled vegetables.
2. Crumble the feta cheese and chop half of the onion as fine as you can into a bowl, mix it with the yogurt and the rest of the lemon zest. Season with salt.
3. Slice the rest of the onion and cucumber very thin, mix it with the lemon juice to pickle.
4. Make 4 burger patties with the fish mixture. Season with salt and pepper and fry them in butter or olive oil on a medium temperature for about 3 minutes on each side.
5. Toast the buns in a dry pan and spread dressing on the bottom halves, add the fish burgers and then top with the pickled vegetables and a handful of spinach per burger. Add more dressing on the other halves of the buns and place on top. Eat and enjoy!
2. Crumble the feta cheese and chop half of the onion as fine as you can into a bowl, mix it with the yogurt and the rest of the lemon zest. Season with salt.
3. Slice the rest of the onion and cucumber very thin, mix it with the lemon juice to pickle.
4. Make 4 burger patties with the fish mixture. Season with salt and pepper and fry them in butter or olive oil on a medium temperature for about 3 minutes on each side.
5. Toast the buns in a dry pan and spread dressing on the bottom halves, add the fish burgers and then top with the pickled vegetables and a handful of spinach per burger. Add more dressing on the other halves of the buns and place on top. Eat and enjoy!