Mary's Cosy Classics

A trio of Mary Berry favourites, for when you fancy something comforting

- By Mary Berry. Photographs by Laura Edwards.

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

2 1/2 tbsp sunflower oil

1/4 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

1/2 lemon, juiced

4 tbsp mayonnaise small bunch dill, chopped

FOR THE MAYONNAISE

4 tbsp mayonnaise

1 tbsp capers, chopped

1/2 small lemon, juiced

TOPPING

4 romaine lettuce leaves

2 pickled dill cucumbers, thinly sliced

1 Put the smoked salmon into a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whizz again until the mixture has come together but still has some texture. Shape into eight burger patties.

2 Heat 2 tbsps of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3-4 mins on each side, until golden and cooked through. Meanwhile, for the mayonnaise, mix all the ingredients together in a small bowl and season well.

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

4 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