Chunky salmon burgers with spring onion and dill are given a crunchy lift with quick-pickled cucumber. English mustard might seem unusual with salmon, but it brings a little wasabi-like heat. You can prep the burgers the day before and keep them in the fridge.
MAKES 4
500g skinless salmon fillet, pin-boned
1 large free-range egg, beaten
4 spring onions, finely sliced
3 tbsp dill leaves, chopped
200g fresh breadcrumbs
1 tbsp olive oil
30g butter
Salt and freshly ground black pepper
PICKLED CUCUMBER
½ cucumber, thinly sliced
100ml white wine vinegar
3 tbsp caster sugar
SAUCE
6 tbsp mayonnaise
1 tsp hot English mustard
Finely grated zest and juice of ½ lemon
TO ASSEMBLE
4 burger buns, split
4 handfuls of watercress
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a small baking tray with baking paper.
2. Season the salmon on both sides with salt and pepper and place on the prepared tray. Bake on the middle shelf of the oven for 10 minutes. Remove and leave to cool slightly.
3. Flake the salmon into a bowl and add the egg, spring onions, chopped dill and breadcrumbs. Season the mixture liberally with salt and pepper and mix together well with your hands. Divide the mixture into 4 portions and shape each into a patty. Keep in the fridge until needed.
4. For the pickled cucumber, put the sliced cucumber into a small heatproof bowl. Heat the wine vinegar and sugar in a small pan over a medium heat until the sugar dissolves. Remove from the heat and let cool slightly, then pour over the cucumber slices and leave to pickle for 10 minutes.

5. For the sauce, mix the mayonnaise, mustard, lemon zest and juice together in a bowl and season with salt and pepper.
6. When you’re ready to cook, heat the olive oil and butter in a medium non-stick frying pan. When it is hot, add the salmon patties and cook for 2–3 minutes on each side.
7. Meanwhile, lightly toast the burger buns and drain the pickled cucumber.
8. Spread both sides of the burger buns with the sauce. Place a salmon patty on each bottom burger bun and top with the pickled cucumber. Add a handful of watercress and top with the bun lids. Serve the burgers just as they are, or with chips on the side.