Salmon & horseradish burgers

• skinless salmon fillets↗4

  or 1 large piece (about 500g)

• creamed horseradish↗1 tbsp tbsp
• zest 1 lemon

  and 2 tsp juice

• small handful dill↗

  chopped

• vegetable oil↗1 tbsp tbsp
• mayonnaise↗4 tbsp tbsp
• poppy seed rolls↗4

  split

• bag watercress↗85g
• 25g/1oz cucumber

  sliced

• radishes↗4

  thinly sliced

Step-by-step instructions

1. 1

   Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.

2. 2

   Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.

3. 3

   Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.