Ingredients

The following ingredients have 4 Servings
  • 2 skinless salmon fillets
  • zest of 1 lemon
  • 5 g fresh chives (chopped)
  • 1 slice of bread
  • 1 egg yolk
  • 100 g fat free Greek yoghurt
  • 1 tsp Dijon mustard
  • 1/2 tsp dried dill
  • 4 slices of pickled gherkins (finely chopped)
  • 1 tsp of the pickling vinegar from the gherkins
  • a pinch of white granulated sweetener or sugar
  • salt and freshly ground black pepper
  • low calorie cooking spray
  • 2 wholemeal bread rolls
  • mixed salad (to serve)

Instruction

  • Cut the bread into chunks and blitz in a food processor to make fine breadcrumbs. Place into a large mixing bowl.
  • Cut the salmon into chunks and place in the food processor. Blitz for a few seconds using the pulse function. Don't over process, you are looking for a rough chopped mix, not a smooth blend.
  • Add the chopped salmon to the breadcrumbs along with the lemon zest, chives and egg yolk. Season well with salt and pepper and mix until well combined.
  • Shape the salmon into burger shapes, about 2cm thick and pop in the fridge while you make your sauce.
  • In a small bowl, mix together the yoghurt, mustard, dill, chopped pickles and a teaspoon of the pickling vinegar. Add a pinch of sweetener or sugar and some salt and pepper to taste. Mix well.
  • Spray a non stick frying pan with low calorie cooking spray and place over a medium heat. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. The outside should be golden and inside an opaque pink.
  • Split the wholemeal rolls and toast if you wish. Fill with the mixed salad and pop a burger on top. Top with the yoghurt dressing and serve with some extra salad on the side.