Ingredients

• 1 shallot
• 1 clove of garlic
• a glug of olive oil
• 2 tins of poached salmon (212g each)
• 2 tsp of horseradish sauce for burger
• 1 egg
• a handful of flour
• 4 bagels
• 2 tbsp of horseradish sauce to spread
• a handful of watercress
  
  

Recipe

peel and finely dice a shallot, then peel and crush the garlic.
fry the shallot and garlic in a hot pan with the oil for a few minutes until the onions are soft.
open the salmon tin and pick out any skin or bones.
mix the salmon with the shallots, garlic, horseradish sauce and beaten egg.
mould the wet salmon mix into 4 burgers and roll in the flour to hold their shape.
fry in the pan you used to cook the onions for about 3 minutes on each side until the burgers are crispy on the outside and piping hot all the way through.
slice the bagels in half and toast lightly under the grill or in a toaster.
spread on the horseradish sauce and place the salmon burger inside with the watercress and the burger bun on top.

serves 4