Salmon burgers and dill yoghurt sauce

For the dill yoghurt sauce

½ cup	Plain yoghurt (Main)
2 Tbsp	Mayonnaise
2 Tbsp	Chopped dill
2 Tbsp	Spring onions, chopped
1 Tbsp	Lemon juice

For the burgers

250 g	Fresh cuts salmon stir-fry, 1 packet (Main)
1 Tbsp	Olive oil
1 tsp	Root ginger, finely grated
3	Burger buns, lightly toasted (Main)
3 servings	Cucumber, thinly sliced
3 servings	Crisp lettuce leaves, small

Directions

1. Combine the sauce ingredients and set aside.
2. Cut any large pieces of salmon in half. Heat the oil in a non-stick frying pan. Stir-fry the salmon on medium heat, adding the ginger and black pepper for 1-2 minutes until just cooked.
3. Cover the burger bun bases with lettuce and cucumber then top with the salmon and yoghurt sauce.

More of Jan's fermented food recipes

• Kimchi
• Kombucha mocktails