Lemon and herb salmon burgers with zucchini fries

Mayonnaise

• 150 g sunflower oil
• 1 egg
• ¼ tsp ground black pepper
• 1 tsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp pickled capers, chopped
• 1 - 2 pinches salt, to taste

Salmon burgers

• 6 spring onions/shallots, trimmed and cut into pieces (approx. 3 cm)
• ½ lemon, zest only, no white pith
• 2 sprigs fresh tarragon, leaves only
• 2 sprigs fresh dill, fronds only
• 3 fresh boneless, skinless salmon fillets (approx. 150 g each), cut into pieces (approx. 3 cm)
• 80 g frozen green peas
• ½ tsp salt
• ¼ tsp ground black pepper

Zucchini fries

• 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 60 g white bread
• 1 egg
• 1 tsp salt
• ¼ tsp ground black pepper
• 300 g zucchini, cut into batons (5 cm x 1 cm)

Assembly

• 2 tbsp olive oil
• 4 hamburger buns
• 160 g cherry tomatoes, cut into halves
• 8 green lettuce leaves, to serve