The Great Australian Bake Off

These amazing salmon burgers are perfect for your summer barbecue.


  • Dill, lemon and poppy seed brioche

  • 1 cup warm water

  • 3 tbsp warm milk

  • 2 tsp dry yeast

  • 21/2 tbsp sugar

  • 2 large eggs

  • 3 cups bread flour

  • 1/3 cup plain flour

  • 11/2 tsp salt

  • 35g tbsp unsalted butter, softened

  • 2 tbsp dill, chopped

  • 1/8 cup lemon juice

  • Zest of 2 lemons

  • 11/2 tbsp poppy seed

  • Salmon patties

  • 1kg salmon fillets

  • 50g butter

  • Sauce

  • 1 bunch dill, chopped

  • 250g crème fraiche

  • Juice of 1 lemon

  • Salt and pepper, to taste

  • Rocket to serve


  • 1.

    For the dill, lemon and poppy seed brioche, in a bowl, combine warm water, warm milk, yeast and sugar. Let stand until foamy. In a separate bowl, beat one of the eggs. In a large bowl, combine the flours, salt. To the flour mixture, add the yeast mixture and beaten egg. Mix everything together until a rough dough forms. Add the lemon juice, zest and dill to the dough. Knead together. Knead in the butter until the dough is smooth and elastic. Shape the dough into a ball and leave in the bowl. Cover bowl with a clean, damp tea towel and let the dough rise in a warm place until it has doubled in size, (up to 1 hour). You can raise the dough in a very low warm oven. Line a baking sheet with baking paper. Divide the dough into 6 equal parts. Weigh each of the pieces of dough to get equal weight (125-150g). Shape the dough by gently flattening each piece like a pancake. Pull up the sides of the dough to the centre, pinching it together. Keep pinching until the ball is sealed. Flip the ball seam side down and gently roll into a smooth ball. Transfer to a parchment lined baking sheet. Repeat with remaining portions of dough. Cover the buns with a clean tea towel and let rise again in a warm place (30 minutes or until puffy and slightly risen). Preheat oven 200°C. Make the egg wash by beating the remaining egg. When the buns risen, gently brush each bun with egg wash and sprinkle on the poppy seeds. Place a shallow baking pan (lamington pan) on a lower shelf of the oven. Before the dough goes into bake, add some water to the pan (creates steam). Bake for about 15-20 minutes or until golden brown. Transfer to a cooling rack to cool.

  • 2.

    For the salmon patties, cut salmon into small slices. Using six cookie cutters (10cm) on a plate, line the cut salmon into the cookie cutters, to shape the patties. Put the patties into the fridge to set for 15 minutes.

  • 3.

    For the sauce, in a small bowl, combine dill, lemon juice and crème fraiche. Season with salt and pepper.

  • 4.

    To assemble, preheat oven to 100°C. Heat the butter in a frying pan on a high heat. Fry each salmon patty on each side for 1-2 minutes until golden. Place the patties in the oven to cook through, 5 minutes. Cut the milk bread buns in half, and toast the cut sides of the bun in the frying pan. Spread sauce on the cut sides of the toasted buns. Place a salmon patty on the bottom of a cut bun; squeeze some lemon juice over the patty, top with rocket and then top with the top of the bun.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 296kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 17g
  • Carbohydrate 24g
  • Sugar 2g
  • Sodium 317mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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