Burgers are always a summertime favourite and this is a great way to barbecue Norwegian salmon without it falling apart over the flames. Serve these with pitta pockets and a fresh salad for a healthy BBQ alternative.
In a blender, process 1⁄4 of the Norwegian salmon along with the mustard, horseradish, anchovies and lemon zest until it’s a smooth paste.
Add the rest of the Norwegian salmon, along with the breadcrumbs, spring onion, capers and chilli. Season to taste.
Pulse together until the mixture is even, but be careful not to over blend the mixture – the salmon flakes should still be about 1⁄2 cm in size.
Shape the salmon into patties and chill for at least 30 minutes and no more than 3-4 hours.
If barbecuing the burgers it’s easiest to control the cooking time by placing them in a barbecue flip ‘n’ easy basket so they can be turned at the same time. Alternatively, they can be grilled.
Brush the oven or barbeque grill with a little oil to prevent the salmon burgers from sticking. Remember, get the embers going and wait until they go ash grey before barbecuing – avoiding an open flame is vital in order to avoid the salmon oil spitting and creating excessive smoke.