- 1 salmon fillet
- 1 tsp capers, finely chopped
- 1 tsp dill, finely chopped
- 1 tbsp gluten free flour
- 1 egg
- Zest of 1/2 lemon
- Pinch of salt
- Pinch of pepper
- 100g broccoli florets
- 100g kale, remove the thick stems
- Handful of chives, roughly chopped
- 1 tsp rapeseed oil
- 1 tsp chopped hazelnuts
prepare the salmon, very finely chop it or place it in a food processor and blitz for a few seconds.
Then place the salmon, capers, dill, flour, egg, lemon zest, salt and pepper in a bowl and combine well. Use your hands if necessary. Form the mixture into a ball.
Place the burger on a baking tray and grill for 7 minutes on each side until cooked throughout.
While the burger is cooking, place the broccoli and kale in the steamer and cook for 2-3 minutes until tender. Once cooked, toss them together with the chives, rapeseed oil and chopped hazelnuts.