Cajun-spiced salmon burgers with lime coleslaw and spinach buns

Begin by making the spinach brioche buns. Blend the spinach with a dash of some of the milk until completely smooth

Add the flour and yeast to the bowl of a stand mixer fitted with a dough hook

In a separate bowl, mix the spinach purée with the remaining milk, egg and oil

Set the stand mixer to a medium-low speed, then drizzle in the spinach mix and add the salt

Mix until the dough is smooth and elastic

Transfer the dough to a clean bowl then cover. Proof in a warm place for around 1 hour until doubled in size 

Meanwhile, make the lime and coriander coleslaw. Add the shredded cabbages and carrots to a bowl along with the yoghurt, garlic and jalapeños

Add in the coriander along with the lime juice and zest, then toss everything together well

Season with salt and pepper, then cover with cling film and set aside until ready to serve

Once the bun dough has proofed, divide it into 4-6 equal portions on a lightly floured surface

Roll each of the bun portions into balls, then cover them with a damp tea towel 

Proof again in a warm place for a further 30 minutes

Next, prepare the salmon burgers. Roughly chop the salmon, then add it to a food processor along with all the remaining ingredients except the oil

Pulse a couple of times until the mix has come together and season with salt and pepper

Line a baking tray with parchment paper

Form the salmon mix into four patties and lay them out on the baking tray. Chill in the fridge covered with cling film for around 20 minutes

Meanwhile, preheat the oven to 180°C. Brush the burger buns with milk, before sprinkling over the everything bagel seasoning

Bake the buns for around 18 minutes, or until cooked through but not too brown (you still want to be able to see the green colour)

For the dill mayonnaise, blitz together the eggs with the mustard and white wine vinegar using a stick blender. Season with the salt

Slowly drizzle in the oil while blending until the mayonnaise has emulsified, making sure the head of the blender is below the level of the oil and in contact with the eggs

Mix in the dill before seasoning again with salt and pepper to taste

Once the buns have cooked, leave them to cool for a minute or so on the baking tray before taking them off and placing them onto a cool tray and wrapping them with kitchen towels to help them soften as they cool

Next cook the salmon burgers. Remove the salmon burgers from the fridge 10 minutes or so before cooking

Place a large frying pan over a medium high heat then add in the vegetable oil

Fry each of the burgers until the internal temp has reached 63°C and they are nicely browned on either side

To serve, slice the buns in half and layer over a generous serving of the lime and coriander coleslaw. Top with the salmon burger and the dill mayo and serve