Salmon and leek cheeseburger recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 540 calories / serving
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Preheat the oven to 200°C.

Melt the butter in a large saucepan over a medium heat. Sweat the leek with some seasoning for 8-10 minutes, stirring occasionally until soft and translucent. Remove from the heat, cover and set to one side.

Rub the salmon fillet with the olive oil and season well. Arrange on a lined baking tray and roast for 8-10 minutes until just cooked.

Meanwhile, preheat the grill to hot. Toast the sesame seed bun halves until lightly golden all over. Sprinkle the crumbled Roquefort onto the bottom halves of the buns. Top with a couple of tablespoons of the sweated leeks.

Remove the salmon when ready and flake into chunks. Top the leek with the salmon and season with a little more black pepper. Sit the top halves of the buns on top of the salmon and arrange on serving plates. Serve immediately.

  • Ingredients

  • 350g tagliatelle, or pasta of your choice
  • 1 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • 5 tbsp crème fraîche
  • 1 lemon, zested (finely grated) and juiced
  • 2 tbsp grated Parmesan
  • 200g smoked salmon, torn into strips
  • 30g fresh chives or dill, finely chopped
  • 70g bag rocket, to serve
  • Energy 2260kj 540kcal 27%
  • Fat 32g 46%
  • Saturates 13g 65%
  • Sugars 3g 3%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 42.4g Protein 23.9g Fibre 2.6g


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