Salmon burger with avocado and red cabbage

Ingredients

For 1 serving

• Hamburger bun70 g
• Salmon fillet130 g
• Avocado40 g
• Red cabbage50 g
• Chives3 g
• Mustard1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: gluten, fish, mustard,

Method

1. Remove the skin and any bones from the salmon fillet and chop it with a knife into pieces of a few millimetres, without turning it into a paste.
2. Mix it with the mustard, chopped chives and a pinch of salt, shape it into a compact patty and chill it in the fridge for 10 minutes so it firms up and doesn't break while cooking.
3. Meanwhile shred the red cabbage very finely and dress it with half the lemon juice and a pinch of salt; mash the avocado flesh with the remaining lemon.
4. Heat a non-stick pan over medium-high heat and cook the patty for 3 minutes per side, until golden outside and still just pink in the middle.
5. Cut the burger bun and toast the cut sides for 1 minute, until golden; build with the avocado, the patty and the red cabbage.