Name: Off the hook smoked salmon burger with lemon dill aioli
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 1
Ingredients: 7 Helga’s Gluten Free Gourmet Rolls 5 Seed; Olive oil; 14 leaves baby cos lettuce; 3 vine ripened tomatoes; 500g fresh salmon fillet (skinless and boneless), chopped; 150g smoked salmon chopped; 20.00 ml dill, finely chopped; 40.00 ml spring onion (white end), finely chopped; 2.40 gm salt; Zest and juice of 1/2 lemon; 2.50 gm sweet paprika; 2 cloves garlic pasted to purée; 250g mayonnaise; 1 clove garlic pasted to purée; Zest of 1 lemon; 2 sprigs dill, finely chopped

Off the hook smoked salmon burger with lemon dill aioli

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Prep Time:
90 minutes

Cook Time:
20 minutes

Total Time:
110 minutes

Delicious fish burger with creamy lemon dill aioli.

Ingredients:

7 Helga’s Gluten Free Gourmet Rolls 5 Seed
Olive oil
14 leaves baby cos lettuce
3 vine ripened tomatoes
500g fresh salmon fillet (skinless and boneless), chopped
150g smoked salmon chopped
20.00 ml dill, finely chopped
40.00 ml spring onion (white end), finely chopped
2.40 gm salt
Zest and juice of 1/2 lemon
2.50 gm sweet paprika
2 cloves garlic pasted to purée
250g mayonnaise
1 clove garlic pasted to purée
Zest of 1 lemon
2 sprigs dill, finely chopped

Instructions:

In a food processor, blend salmon, salt, spring onion, garlic, dill, lemon, and paprika until finely mixed, being careful not to over-process.
Divide the mixture into seven parts and form them into 95g patties.
Place on a bed of parchment on a baking sheet. Chill in the refrigerator for a minimum of one hour or overnight.
Chill mixture in the fridge until firm.
Heat a non-stick pan with a drizzle of olive oil, then sear patty on each side for about 3 minutes until beautifully golden and cooked through in the center.
Enhance with a spritz of zesty fresh lemon juice and a sprinkle of sea salt.
Combine the lemon dill aioli ingredients thoroughly and chill until ready to use.
Toast the roll until golden brown, then generously brush it with melted butter.
Layer two pieces of crisp baby cos leaves on the bottom roll, then add two slices of juicy vine-ripened tomatoes.
Next, place the salmon patty on the roll and drizzle a tablespoon of aioli on top. Finally, cover with the top of the roll and serve.

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