DILL MAYONNAISE RECIPES

Steps:

• Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties.
• Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
• To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden.
• Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper.
• Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.