These Japanese-flavoured salmon burgers by Lucy can be prepared in advance and also frozen so they make a convenient snack or dinner. Enjoy with the perfect wine matches! For a printable version please visit the delicious. recipe page.
- 3 hot-smoked salmon fillets, skinned
- 4 spring onions, finely chopped
- 4cm piece fresh ginger, grated
- 1 tbsp light soy sauce
- Zest and juice of ½ lime, plus 1½ tsp extra juice for the mayo and salad
- 150g cold mashed potato
- Small handful fresh coriander, finely chopped
- 4 tsp wasabi powder
- 100g mayonnaise
- 1 red onion, halved and thinly sliced
- ½ cucumber, sliced into ribbons
- 1 red chilli, deseeded and diced
- 1 tsp sugar
- 1 tbsp fish sauce
- 5 tbsp olive oil
- Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato and coriander. Form into 4 burgers, then chill for 20 minutes.
- In a small bowl, mix the wasabi with 4 tbsp water, leave for 5 minutes, then stir in the mayonnaise and ½ tsp lime juice. Set aside.
- Put the onion in a small bowl of boiling water, leave for 5 minutes, drain, then mix with the cucumber and chilli. Toss with the sugar, fish sauce and the remaining lime juice.
- Heat the oil in a frying pan over a medium heat, then fry the burgers for 3 minutes each side until cooked through. Serve with the wasabi mayo, cucumber salad and roast butternut squash wedges, if you like.
Nutritional info per serving: 471kcals, 37.7g fat (6.4g saturated), 21.3g protein, 12.2g carbs, 5.6g sugar, 5g salt
Chef’s tip: You can easily make up the burgers and freeze them, uncooked, for another day.
Mike’s Wine Matches
£7.49 or Buy 2 Portuguese wines save £3 (excludes fortifieds) = £5.99
Literally ‘green wine’ from the Minho region of Northern Portugal. This wine has a natural spritz which always adds an interesting mouthfeel; it’s tropical fruit and citrus character will compliment the heat of the chilli and the rich salmon flavours.
Waimea Estate Pinot Gris 2009/2010 Nelson
£11.99 or Buy 2 bottles save £4 = £9.99
You may find it interesting that even through Sauvignon Blanc is one New Zealand’s biggest exports (after butter and lamb!), Pinot Gris is the New Zealanders white wine of choice. This wine is bursting with aromas of pear, honey, apple, spice and a hint of cream. These pure fruit flavours continue on the palate and balanced with clean acidity, good length and soft texture, they will match the fish cakes perfectly.