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Salmon burger coated in air bag farina with a crusty bun, crab coleslaw and a confit lemon salad

Salmon burger coated in air bag farina with a crusty bun, crab coleslaw and a confit lemon salad


Whilst nothing beats a classic burger enjoyed with a side of crispy fries, this salmon burger makes a welcome twist on this favourite meal. The airbag farina adds a golden, extra crispy texture that sits so well with the salmon. The crab coleslaw and fresh salad make the perfect accompaniments.

Salmon burger coated with airbag farina


3 hot-smoked salmon fillets, skinned

4 spring onions, finely chopped

4cm piece fresh ginger, grated

1 tbsp light soy sauce

zest and juice of ½ lime 

150g cold mashed potato

small handful fresh coriander, finely chopped

2 egg whites

150g Sosa airbag farina


Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato, salt and pepper and coriander.

Form into 4 burgers, then chill for 20 minutes.

Roll in egg whites and then roll through the air bag farina.

Pre heat the sunflower oil in a fryer to around 180°C.

Place the salmon patties into the oil and cook until a golden colour.

Crusty roll (using home gourmet yeast)


280g (10oz) strong white flour

7g Yeast 

2 tsps caster sugar

2 tsps salt

55g (2oz) butter

300ml (10 fl oz) warm water (200ml boiling topped with 100ml cold)

1 tbsp olive oil


Put everything bar the olive oil and water in a bowl and give it a little stir through.

Make a well in the centre of the mix and add the water and olive oil and mix well. Use a spoon to do this until the dough pulls together and then take it out and drop it onto a floured surface.

Knead the dough for between 7 to 10 minutes until the dough becomes like elastic.

Tear off into 6 even-sized bits of dough, or more if you want smaller rolls.

Roll each piece of dough in the palms of your hands for a few seconds to get a ball shape and then place it onto a baking tray.

Once the dough is on the tray wrap some cling film loosely over the top to ensure dough is covered and leave to expand.

Leave for around 45 minutes and it should double in size.

Pre heat the oven to 230°C.

Bake for 10 minutes then drop down to 200°C for 20 minutes.

Crab coleslaw 


1 small white cabbage, shredded 

1 thinly sliced bell pepper

1 thinly sliced carrot

1 medium red onion, sliced

450g fresh white crab meat

32ml olive oil

32ml white wine vinegar 

½ tsp garlic powder  

4 tbsps mayonnaise 

pinch of salt 

2 drops of tobacco sauce 


In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.

In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and tabasco.

Pour the dressing over the vegetables and mix until coated.

Serve immediately or refrigerate until ready to serve.

Tomato and lemon confit salad 


6-8 ripe tomatoes

20g Sosa home gourmet confit lemon cubes 

1 red onion, very finely sliced

2 tbsps capers, soaked in cold water for 10 mins, then drain

50g rocket and watercress mixed leaves

handful fresh parsley, chopped

handful fresh coriander, chopped

handful fresh mint, chopped

1 tsp paprika

3 tbsps olive oil

juice of ½ lemon, to taste

salt and pepper


Put all the ingredients in a serving bowl and toss together adding lemon juice and seasoning to taste. 

Serve at room temperature.



Once all elements are ready to serve place the burger in the freshly baked bun, place a generous helping of the coleslaw on top (make sure you only add the crab to the mixture just before serving) place next to the salad and serve.

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