500g skinless salmon fillets 700g new potatoes 20g fresh dill 2 tsp sesame seeds 6 radishes 250g mange tout 1 lemon 150ml 0% Greek yoghurt 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp plain flour
Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes
Method
Finely chop 2 tbsp of dill and set aside.
In a bowl mix together 100ml of yoghurt with the zest of the lemon, 2 tbsp of lemon juice and a pinch of salt, set aside.
Put the potatoes on to boil for 15 minutes or until cooked.
While the potatoes are cooking make the salmon burgers. Place the fillets in a food processor and coarsely blend (should be slightly coarser then mince meat). Transfer the salmon to a mixing bowl. Add 1 tbsp of the chopped dill, 2 tsp of sesame seeds, 1 tbsp of yoghurt, a pinch of salt and pepper. Mix well and form into 4 burgers about 1.5cm thick. Lightly coat the burgers with flour.
In a large frying pan heat 1 tbsp of olive oil, fry the burgers for 5 minutes on each size.
While the burgers are cooking put the mange tout on to boil for 3 minutes.
Make the potato salad. Finely slice the radishes and set aside. In a bowl mix together 2 tbsp of olive oil, 1 tsp of Dijon mustard, 1 tbsp of lemon juice and 1 tsp of honey. Season to taste. When the potatoes are ready drain off the water then mix in the sliced radishes, 1 tbsp of dill, the mange tout and olive oil dressing.
Serve the burgers with the potato salad and yoghurt sauce.
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