A recipe inspired by Mayo during Neven's Irish Food Trails.


Serves 4

  • 550g salmon fillet, skinned and boned (well chilled)
  • 2 spring onions, thinly sliced
  • 1 heaped tbsp Dijon mustard or wasabi paste
  • 2 tsp sesame seeds
  • 1 tbsp seasoned flour
  • 2 tbsp olive oil
  • Little Gem lettuce, to serve
  • fresh coriander sprigs, to serve

Roasted red pepper salsa:

  • 2 roasted red peppers, finely diced (from a jar is fine)
  • 2 tomatoes, seeded and finely chopped
  • finely grated rind of 1 lemon & juice
  • 2 tbsp sweet chilli sauce
  • ½ tsp white wine vinegar
  • pinch of sugar
  • 1 tbsp rapeseed oil
  • 1 tbsp chopped fresh coriander
  • 1 tbsp shredded fresh basil
  • 4 slices sourdough bread
  • sea salt and freshly ground black pepper

To serve:
Toasted sourdough to serve
Baby gem lettuce to serve


  1. Using a large sharp knife, cut away any brown bits from the salmon fillet, then finely chop.
  2. Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
  3. Divide into 4 portions then, using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess.
  4. Place in the fridge for 10 minutes to firm up.
  5. Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind.
  6. In a small frying pan heat some rapeseed oil, add in the salsa to warm through. Add in the white wine vinegar, sugar, salt and a squeeze of lemon juice.  
  7. Season to taste and switch off. Add in the coriander and basil.
  8. Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers.
  9. Cook for 3–4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they’ll quickly become dry. Set aside. 
  10. To serve, arrange on warmed plates and top with Little Gem lettuce leaves, the coriander sprigs, and the burgers. Spoon over the roasted red pepper salsa.