Off the hook smoked salmon burger with lemon dill aioli

Off the hook smoked salmon burger with lemon dill aioli
  • 1:30 Prep
  • 0:20 Cook
  • 7 Servings
  • Easy

The perfect fish burger from Chur Burger. Topped with creamy lemon dill aoili, this fish dish will hit the spot.

Featured in
Winter mains, Salmon recipes


  • 7 Helga’s Gluten Free Gourmet Rolls 5 Seed
  • Olive oil
  • 14 leaves baby cos lettuce
  • 3 vine ripened tomatoes

Smoked salmon patty

  • 500g fresh salmon fillet (skinless and boneless), chopped
  • 150g smoked salmon chopped
  • 1 tablespoon dill, finely chopped
  • 2 tablespoon spring onion (white end), finely chopped
  • 1 teaspoon salt
  • Zest and juice of 1/2 lemon
  • 1 teaspoon sweet paprika
  • 2 cloves garlic pasted to purée

Lemon dill aioli

  • 250g mayonnaise
  • 1 clove garlic pasted to purée
  • Zest of 1 lemon
  • 2 sprigs dill, finely chopped


  • Step 1
    For the burgers, in a food processor, pulse together salmon, salt, spring onion, garlic, dill, lemon and paprika until finely blended, but do not over-mix
  • Step 2
    Shape mixture into seven 95g patties
  • Step 3
    Place on parchment-lined baking sheet. Cover and refrigerate for at least one hour or overnight
  • Step 4
    Mixture will feel soft, but will firm up in fridge
  • Step 5
    Heat a non-stick pan with a splash of olive oil, place patty in pan and cook for approximately 3 minutes on each side until golden brown and just cooked in the centre
  • Step 6
    Finish with a squeeze of fresh lemon and a pinch of sea salt
  • Step 7
    For the lemon dill aoili, mix well together and refrigerate until needed
  • Step 8
    To serve, toast roll and brush with melted butter
  • Step 9
    Place two pieces of baby cos leaves on bottom roll followed by two slices of sliced vine ripened tomatoes
  • Step 10
    Then add salmon patty followed by a tablespoon of aioli. Place top of roll on and serve



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