Serves 4


4 Salmon Fillets
1 bunch of Spring Onions, chopped roughly
20 g Fresh Herbs, such as Dill or Flat Leaf Parsley
Zest and Juice of 2 Lemons
Sea Salt & Freshly Ground Black Pepper
1 Tbsp Rapeseed Oil

For the Chips:

2 large Sweet Potatoes, washed and cut into wedges
Pinch of Sea Salt
2 heaped Tsp Cornflour
2 Tbsp Sunflower Oil

How to Cook:

For the Sweet Potato Chips:

Place the Sweet Potato wedges in a large bowl of cold water for 1 hour or more to draw out the starch
Preheat the Oven to 200 degrees C
Drain the Chips and pat dry
Place the Chips in a large bowl with the rest of the ingredients and mix well so that each chip is well coated
Place on a baking tray and bake for 15 minutes in the Oven
Turn the Chips and bake for a further 20 minutes

For the Salmon Burger:

Place the Salmon Fillets,Spring Onions, Herbs and Lemon in to a food processor and pulse roughly, taking care not to chop too finely
Shape the mixture into 4 Burgers
Heat the Rapeseed Oil in a large frying pan and fry the Burgers gently for 5 minutes on each side
Alternatively bake the Burgers in the Oven for 10-15 minutes, or until cooked through
Serve in a lightly toasted Brioche Bun with a slice of Beef Tomato and some sliced Gerkins

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