Pike burger and salsa

Pike burger & salsa for 4

Pike burger
500 g minced pike
50 g cold smoked salmon
4 pcs brioche/buns
Salad leaves
Naked mayo chilli mayonnaise

1 piece of tomato
5 cm piece of cucumber
¼ bell pepper
½ red onion
½ chilli
Fresh dill
½ lemon juice
2 tbsp olive oil

Finely chop the cold-smoked rainbow trout, mix with the pike into a paste and shape into steaks about 2 cm thick. Finely dice the salsa vegetables, season the lemon with juice, olive oil and salt. Grill or fry the steaks for around 4 minutes per side until just cooked. Quickly toast the split buns on the grill and pile up the burgers and enjoy immediately.