75 g potatoes
1 pack of fresh salmon trimmings
salt and pepper
red cabbage sprouts
1 white bun
Peel and chop the potatoes. Boil these for 6 minutes. Mash them and allow them to cool. Mix the salmon trimmings with the finely chopped chives, lemon zest and juice and the potatoes in a bowl. Season with salt and pepper. Form a burger from this mixture, with wet hands. Fry the burger for ten minutes, until golden brown. Slice a white bun in half and fill it with plenty of raw carrot, beetroot and cabbage. Place the fish burger on top. Cut some cucumber slices and arrange these on top of the burger. Spread some yoghurt mayonnaise on top. Finish with plenty of cress and red cabbage sprouts.