500g Aoraki Fresh Water Salmon
70g fresh breadcrumbs
1 TBsp chopped capers
1 TBsp chopped fresh coriander
Zest of half a lemon
1 egg white
1 TBsp miso paste
1 cup of panko breadcrumbs
50 g finely grated parmesan cheese
1 TBsp horseradish combined with ¼ cup sour cream and 1 tsp rice wine vinegar
Combine finely chopped fresh salmon pieces, fresh breadcrumbs, capers, coriander lemon zest egg white and miso paste.
Form into hamburger patties—this quantity of mixture will make six. Coat in mixture of panko crumbs and parmesan cheese. Place in fridge for at least 30 minutes prior to cooking.
Fry in a non-stick pan in equal quantities of butter and oil—you will need about 1 TBsp of each.
Hamburger buns and salad ingredients—finely sliced radishes, cucumber ribbons, rocket, carrot shreds and horse radish mayonnaise.