Salmon and Prawn Burgers with a Harissa Mayo
Prep time: 
Cook time: 
Total time: 
Serves: 4
Plus 1 hour resting time for the fish in the fridge.
  • 4 skinless salmon fillets (chopped into small chunks)
  • 150g raw prawns (de-frosted if frozen)
  • Small bunch fresh coriander
  • 2 spring onions (roughly sliced)
  • 2 cloves garlic (peeled and roughly sliced)
  • Juice of 1 lemon
  • 1 small pot crème fraîche
  • 1 tbps harissa paste
  • Sea salt/ pepper
  • Olive oil
  • Burger buns and lettuce to serve
  1. Place the salmon and prawns into to a bowl. Add about half a tbsp of sea salt and make sure the salt covers all the bits of fish. Leave in the fridge for 1-2 hours.
  2. For the Harissa Mayo: Mix the crème fraîche, Harissa and half of the lemon juice until well combined. Place in the fridge until needed.
  3. Take the fish out of the fridge and drain well with kitchen paper so that the fish is dry.
  4. In a food processor add the fish, coriander, spring onions, garlic and the rest of the lemon juice. Whizz until it forms a chunky paste. You still want to have a few chunks of fish in there and not a super smooth paste. Season with a bit of black pepper.
  5. Make 4 patties from the fish mixture. Heat a large frying pan with just a dash of olive oil and once hot add the fish burgers. Cook on each side for 3-4 minutes or until crispy and cooked through the middle.
  6. Plate up with the burger buns, lettuce and the Harissa mayo!
Recipe by A Modern Rose at