Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

Begin by preparing the beetroot chutney - ideally, this will need to be made a few weeks in advance to allow the flavour to develop

Dice enough beetroot into 1cm cubes until you have 500g, then place in a saucepan with the apple, dill, onion, vinegar and sugar. Bring to the boil, then reduce the heat and cook slowly until the liquid has reduced and the beetroot is cooked and resembles a thick jam

Spoon into sterilised jars, allow to cool and store in a cool, dark place until the flavour has matured nicely

The night before cooking the dish, prepare the pickled cucumber. Peel the cucumber, slice in half lengthways and scoop out the seeds. Cut into 5mm thick slices, sprinkle with a little salt and place in a bowl

Add the vinegar, sugar and dill seeds to a pan and bring to the boil, then pour the liquid over the cucumber and allow to cool. Leave in the fridge overnight to pickle

Add the diced salmon to a bowl with the breadcrumbs and some chopped dill. Season with salt and pepper and mix well

Gradually add some egg until the mix binds together, then shape into 4 even patties and place in the fridge to set

To prepare the salad, sour the double cream with a little fresh lemon juice to taste and store in the fridge for an hour

Season the cream with a little salt and a tiny pinch of cayenne to taste. Trim the base off the baby gem lettuce, separate the leaves and wash well. Dry the crispy gem lettuce leaves thoroughly, then mix them in with the cream until nicely coated

Preheat the oven to 160°C/gas mark 3

To cook the burgers, add a little oil to a non-stick pan, add the burgers and colour each side until golden brown. Once coloured, place onto a baking sheet and finish in the oven for 8-10 minutes, or until just cooked

Lightly toast the burger buns and arrange onto plates. Assemble the burgers and serve with the tomato, cucumber pickles, beetroot chutney and gem lettuce