Salmon burger with cucumber salad and multigrain bread

Ingredients

For 1 serving

• Salmon fillet140 g
• Multigrain bread60 g
• Cucumber120 g
• Nonfat Greek yogurt50 g
• Chives3 g
• Mustard1 teaspoon
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish, mustard,

In season: June – September

Method

1. Remove the skin and any bones from the salmon fillet, then chop it by knife into roughly half-centimetre pieces: don't use a food processor or it turns to paste.
2. In a bowl season the salmon with the mustard, salt and pepper, mix briefly and, with wet hands, shape a firm burger about 2 cm thick.
3. Wash the cucumber and slice it into thin rounds; snip the chives and mix the cucumber with the Greek yoghurt, chives and a pinch of salt.
4. Heat the oil in a non-stick pan over medium-high heat and cook the burger for 3 minutes per side, until golden outside and just opaque in the centre; flip it only once with a spatula so it doesn't break.
5. Meanwhile toast the sliced multigrain bread in a pan or toaster for 2 minutes, until crisp.
6. Put the burger between the slices of bread and serve with the cucumber salad on the side.