Off the hook smoked salmon burger with lemon dill aioli

No matter whether you have always loved to prepare or else you have chosen it up like a spare time activity throughout quarantine, we might see a guess that you're watching out for new recipes to use . After all, becoming creative at the kitchen is a wonderful and satisfying means to devote time.

We have assembled most the most lovedand highest rated Off the hook smoked salmon burger with lemon dill aioli within our website. It is the finest of the Very Best!

We've piled up the best recipes ever. They're our loved, commented and rated 5star recipes out of our big neighborhood, all in 1 area. The apps, mains, desserts and more are guaranteed delicious!

How to make Off the hook smoked salmon burger with lemon dill aioli

  • Yield : 7
  • Prep Time : 1:30
  • Cook Time : 0:20
  • Total Time : 1:50

Ingredients

  • 7 Helga’s Gluten Free Gourmet Rolls 5 Seed
  • Olive oil
  • 14 leaves baby cos lettuce
  • 3 vine ripened tomatoes

Smoked salmon patty

  • 500g fresh salmon fillet (skinless and boneless), chopped
  • 150g smoked salmon chopped
  • 1 tablespoon dill, finely chopped
  • 2 tablespoon spring onion (white end), finely chopped
  • 1 teaspoon salt
  • Zest and juice of 1/2 lemon
  • 1 teaspoon sweet paprika
  • 2 cloves garlic pasted to purée

Lemon dill aioli

  • 250g mayonnaise
  • 1 clove garlic pasted to purée
  • Zest of 1 lemon
  • 2 sprigs dill, finely chopped

Method

  • Step 1 For the burgers, in a food processor, pulse together salmon, salt, spring onion, garlic, dill, lemon and paprika until finely blended, but do not over-mix
  • Step 2 Shape mixture into seven 95g patties
  • Step 3 Place on parchment-lined baking sheet. Cover and refrigerate for at least one hour or overnight
  • Step 4 Mixture will feel soft, but will firm up in fridge
  • Step 5 Heat a non-stick pan with a splash of olive oil, place patty in pan and cook for approximately 3 minutes on each side until golden brown and just cooked in the centre
  • Step 6 Finish with a squeeze of fresh lemon and a pinch of sea salt
  • Step 7 For the lemon dill aoili, mix well together and refrigerate until needed
  • Step 8 To serve, toast roll and brush with melted butter
  • Step 9 Place two pieces of baby cos leaves on bottom roll followed by two slices of sliced vine ripened tomatoes
  • Step 10 Then add salmon patty followed by a tablespoon of aioli. Place top of roll on and serve

© Copyright 2020 Get Recipe Book - All Rights Reserved