Burger Salmon Huon dengan Sos Tartar Avokado

Bahan-bahan

• 4 Huon Salmon portions, skin on
• 4 soft burger buns, halved and buttered
• 1 red cabbage, thinly sliced
• 1 tsp lemon juice
• 1 tsp olive oil, plus and extra splash
• 1 ripe avocado, mashed til smooth
• ½ cup (150g) mayonnaise
• 2 sdk salted capers, well-rinsed and chopped
• Juice from ½ lemon (about 1 ½ tablespoons)
• 40g cornichons, finely chopped
• ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
• Pickle to serve (optional)

Kaedah

1. 1
   For tartare sauce, combine ingredients in a bowl and season to taste. Pop in the fridge until you’re ready to serve.
2. 2
   Add the cabbage to a bowl and toss with lemon juice and olive oil, season to taste
3. 3
   Heat a large non-stick fry pan on medium and quickly toast the buns, butter side down until the edges start to colour. Set aside while you cook the salmon.
4. 4
   Season the salmon portions. Add the extra splash of olive oil to the pan, increase heat to high and cook each side for 2 to 3 minutes. Leaving a little pink on the inside is best for a juicy burger!
5. 5
   Spread a thick smear of tartare on the base of the buns, break the salmon into chunks and spread over the tartare. Top with the cabbage and then lid on top.
6. 6
   Serve at once with a pickle to the side.