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Mackerel Burger with Cheese

Valentine Warner's mackerel burger on rye bread is topped with Jarlsberg cheese and homemade tartare sauce. 


  • 2 mackerel fillets, skinned, boned and finely chopped

  • ½ red onions, finely chopped

  • 1 gherkin, finely chopped

  • 1 tbsp dill, finely chopped

  • 4 chives, finely chopped

  • 2 tbsp mayonnaise

  • 1 tbsp hot mustard

  • 1 tbsp sunflower oil

  • 2 slices Jarlsberg cheese, or similar

  • 2 slices light rye bread

  • 3 slices cucumber

  • 3 slices tomatoes


  • 1.

    Shape the mackerel into a burger shape about 2.5cm thick with your hands.

  • 2.

    In a small bowl, add the red onion, gherkin, dill, chives, mayonnaise and mustard and stir to combine.

  • 3.

    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.

  • 4.

    Place the slices of cheese on top and cook until it melts.

  • 5.

    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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