Name: Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing
Total time: 2 h
Ingredients: 800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice; 80g of breadcrumbs; dill, chopped; 4 eggs, whisked; vegetable oil; salt; pepper; 550g of large beetroot, raw, peeled; 1 Bramley apple, large, peeled, cored and chopped; 2/3 tbsp of dill seeds; 2 red onions, finely chopped; 250ml of red wine vinegar; 250g of caster sugar; 1 cucumber; 200ml of white wine vinegar; 200g of sugar; 1 tsp dill seeds; salt; 80ml of double cream; lemon juice; 1 pinch of cayenne pepper; 1 gem lettuce; salt; 4 burger buns; 2 large ripe tomatoes, sliced

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

by William Drabble

Ingredients

Fish & Shellfish

800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice

Salad & Fresh Herbs

dill, chopped

Oils & Vinegars

vegetable oil
250ml of red wine vinegar
200ml of white wine vinegar

Spices & Dried Herbs

2/3 tbsp of dill seeds
1 tsp dill seeds
1 pinch of cayenne pepper

Dairy

80ml of double cream

Bakery

4 burger buns