Salmon burger on rye with horseradish cream

Ingredients

• 250 g (9 oz) skinless salmon fillet, chopped roughly
• 1 egg white, lightly beaten
• 25 g (1 oz) fresh breadcrumbs
• 1 spring onion, chopped
• 1 tblsp capers in brine, rinsed and chopped
• 2 slices (40g/ 1½ oz) light rye bread
• 75 g (2 ¾ oz) 0% fat greek yogurt or fat free natural yogurt
• 1 tblsp horseradish sauce
• 15 g (½ oz) wild rocket
• freshly ground black pepper

Method

1. Place the salmon in a food processor and whizz until it is quite finely chopped, but not pureed. If you don’t have a food processor, then chop as finely as possible by hand, using a large kitchen knife.
2. Mix the salmon together with the egg white, breadcrumbs, capers, spring onion and a seasoning of pepper. Shape into two large flat burgers.
3. Heat a non stick frying pan and dry fry the burgers for 4-5 minutes on each side over a medium heat.
4. While the burgers are cooking toast the rye bread until crisp. Mix the yogurt and horseradish sauce together with a seasoning of pepper. Spread the sauce on to each slice of toasted bread then place a salmon burger on top.