Salmon burger

Ingredients

• 4 slices of IQF Goat Cheese
• 4 burger buns
• 4 fillets raw salmon (40-50 g each)
• 100 g of spreadable goat cheese
• 1 tbsp minced chives
• 50 g of beetroot shoots
• 100 g of young salad shoots
• Zest of half a lemon
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• 1 dab of wasabi

Mix the soy sauce, ginger and lemon zest in a bowl.
Add the salmon fillets and leave to marinate for 10 minutes.
In a bowl, mix the spreadable goat cheese with the chives and a hint of wasabi.
Slice the buns in half and lightly toast them.
Spread the bottom half with the goat cheese mixture.
Place the young salad shoots and beetroot shoots on top.
Cook the salmon fillets for a minute on each side in a pan or on the barbecue over high heat.
Place them on a tray.
Place an IQF Goat Cheese slice on each one and cook in the oven or under the grill for 2-3 minutes.
Place the salmon fillets on the goats’ cheese on the burger bun bottoms and cover with the top half.
Serve with chips.