1 Jun 2016 No Cook Savoury
Hot-smoked salmon makes a very tasty burger, especially when combined with this sweet pineapple salsa (or papaya also works nicely). The avocado ‘chips’ are a clever and healthy alternative to their usual fried friend, with a lovely crunchy coating of toasted nutty crumbs. This recipe is from my book ‘The No-Cook Cookbook’ and is available in all good bookstores and online here.
Put the kettle on to boil, about a quarter full.
Very finely chop the red onion and place in a small bowl. Pour over enough just-boiled water to cover. Leave aside to soak for about 5 minutes, until softened in texture and taste.
Meanwhile, flake the salmon into a large bowl, discarding any skin, bones or brown residue. Place half the salmon in a mini-blender and blitz until fine (it should be like a paste when squashed together). Return this to the flaked salmon and add the mustard, chilli (if using) and chopped coriander. Drain the red onion well, squeeze it dry and add this too. Mix everything together well and season to taste (you may only need pepper).
Shape into four burger patties (just over 100g each) and arrange on a plate or small tray lined with non-stick baking paper. While not necessary, these can be chilled in the fridge for at least 1 hour to firm them up a little more. They can be made up to one day in advance or longer if frozen.
Make the salsa just before serving. Peel and core the pineapple, very finely chop the flesh and pop in a medium bowl. Add the cucumber, lime zest and juice, and toss gently. Season to taste.
Finally, for the avocado chips, blitz the flaked almonds in a mini- blender until finely chopped. Tip into a wide, shallow bowl and add the Parmesan and paprika. Stir together and season a little. Quarter the avocados and discard their stones and skin. Cut each quarter in half lengthways, giving 16 pieces in total. Carefully toss the avocado ‘chips’ through the nutty cheese mixture until evenly coated, arranging them on a tray lined with non-stick baking paper as you go.
To serve, spread each roll or bun base with mayonnaise and scatter with rocket. Sit a salmon burger on top, spoon over some salsa and garnish with coriander. Add the bread lid, arrange four avocado ‘chips’ beside each one and serve at once.
Photo (c) Cristian Barnett
1 small red onion, peeled
400g hot-smoked salmon
2 tsp Dijon mustard
1 red chilli, finely chopped, de-seeded if you prefer less heat (optional)
Large handful of fresh coriander leaves, finely chopped, plus extra to serve
4 ciabatta or burger buns
4 tbsp mayonnaise
Big handful of wild rocket
Sea salt and freshly ground black pepper
1/4 cucumber, very finely chopped
Finely grated zest and juice of 1/2 lime
50g toasted flaked almonds
15g Parmesan, finely grated
1/4 tsp paprika
2 ripe avocados