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Mary Berry’s Salmon and Dill Burger with Lemon Caper Mayonnaise

A combination of fresh and smoked salmon gives this burger from Mary Berry extra texture and flavour, complemented by a homemade lemon-caper mayonnaise.

From the book

Mary Berry


Salmon and dill are the perfect combination as the dill gently complements the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special. If you are feeling healthy, just serve as a naked fish burger with no bun.

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2½ tbsp sunflower oil
¼ fennel bulb, very thinly sliced
4 brioche buns, split in half and toasted on each side
For the salmon burger:
100g (4oz) smoked salmon
500g (1lb 2oz) salmon fillet, skinned and cut into 4cm (1½in) pieces
125g (4½oz) panko breadcrumbs
juice of ½ lemon
4 tbsp mayonnaise
Small bunch of dill, chopped
For the lemon caper mayonnaise:
4 tbsp mayonnaise
1 tbsp capers, chopped
juice of ½ small lemon
For the topping:
4 leaves Romaine lettuce
2 pickled dill cucumbers, thinly sliced

Essential kit

You will need: a food processor.

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Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.

Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.

Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.

Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.

Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

Mary’s tips:

Burger can be made up to a day ahead.

Freezes well raw.

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From the book: Love to Cook

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