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Valentine Warner's mackerel burger on rye bread is topped with Jarlsberg cheese and homemade tartare sauce.
Shape the mackerel into a burger shape about 2.5cm thick with your hands.
In a small bowl, add the red onion, gherkin, dill, chives, mayonnaise and mustard and stir to combine.
In a small frying pan over a medium heat, add the oil and fry the burger, seasoning with a little black pepper. Make sure you move the burger around the pan a little to stop it from sticking. Flip the burger over and cook until the edges are crispy and golden brown.
Place the slices of cheese on top and cook until it melts.
Place the burger on a slice of rye bread, put the cucumber on top followed by a generous dollop of tartare sauce. Add the slices of tomato, sprinkle with a pinch of sea salt and top with the second slice of bread.
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