Best non-stick pan for this recipe
This recipe calls for a large non-stick pan to cook the streaky bacon until it's crispy. You will also need a deep fryer or a large pot with vegetable oil for deep-frying the salmon fillets until they're crispy.
4 x 115g boneless salmon fillets
1/2 cup buttermilk
Finely grated zest of 2 lemons
2 free-range eggs
11/2 cups plain flour
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander seeds
Sea-salt flakes and freshly ground black pepper, to season
8 rashers streaky bacon
1/4 cup aioli
1 Tbsp chipotle sauce
4 brioche buns, split
2 cups iceberg lettuce, torn
2 avocados, halved, seede
Vegetable oil, for deep-frying
1/2 cup sliced gherkins
Rainbow vegetable fries and herb salt, to serve
Halve salmon fillets. Put buttermilk, zest and eggs in a bowl, whisk well, then add salmon and set aside to marinate for 10 minutes.
Mix flour and spices in a bowl, then season generously. Dip salmon in flour mixture, back into buttermilk marinade, then in flour mixture again. Set aside for 5 minutes.
Arrange bacon in a large non-stick pan over medium heat and cook for 10 minutes, turning often and regularly draining oil from pan, until crispy. Drain on paper towel.
Mix aioli and chipotle sauce, then spread on brioche halves. Top bases with lettuce and avocado.
Fry salmon in hot (180°C) oil for 5 minutes, until crispy. Drain on paper towel. Layer salmon, bacon, sliced gherkins and chipotle aioli on buns, then add tops. Serve burgers with rainbow fries and herb salt.