Salmon burger on rye with horseradish cream

A classic accompaniment for this Swedish-inspired recipe would be a salad made from diced natural beetroot and tossed with lemon juice and chopped fresh dill for no extra ProPoints values. 10 ProPoints values per serving, 19 ProPoints values per recipe.

Ingredients


  • 250 g (9 oz) skinless salmon fillet, chopped roughly
  • 1 egg white, lightly beaten
  • 25 g (1 oz) fresh breadcrumbs
  • 1 spring onion, chopped
  • 1 tblsp capers in brine, rinsed and chopped
  • 2 slices (40g/ 1½ oz) light rye bread
  • 75 g (2 ¾ oz) 0% fat greek yogurt or fat free natural yogurt
  • 1 tblsp horseradish sauce
  • 15 g (½ oz) wild rocket
  • freshly ground black pepper

Method

  1. Place the salmon in a food processor and whizz until it is quite finely chopped, but not pureed. If you don’t have a food processor, then chop as finely as possible by hand, using a large kitchen knife.
  2. Mix the salmon together with the egg white, breadcrumbs, capers, spring onion and a seasoning of pepper. Shape into two large flat burgers.
  3. Heat a non stick frying pan and dry fry the burgers for 4-5 minutes on each side over a medium heat.
  4. While the burgers are cooking toast the rye bread until crisp. Mix the yogurt and horseradish sauce together with a seasoning of pepper. Spread the sauce on to each slice of toasted bread then place a salmon burger on top.




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