Mary’s cosy classics

Salmon & dill burger with lemon caper mayonnaise

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

■ Makes 8 burgers

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 smoked salmon
500g salmon fillet, skinned and cut into 4cm pieces
125g panko breadcrumbs
½ lemon, juiced
4 tbsp mayonnaise small bunch dill,