Avocado salmon sliders
500g – 1kg salmon fillets cut into 5x 10cm pieces or the best size to fit on your bun 8 mini slider buns ½ red onion 4–6 radishes 2 tbs of rice vinegar, salt and pepper to taste 1 ripe avocado, sliced 8 small lettuce leaves 8 long bamboo skewers
Pat salmon fillets dry with paper towel then in a very hot pan fry the salmon fillets about 2–3 minutes per side leaving the centres slightly pink. Set them aside. Thinly slice the red onion and radishes and combine them in a small bowl adding a little rice vinegar, salt and pepper. Cut the slider buns in half and lightly toast them. To assemble the burgers, build up from the bottom bun. First the lettuce, then the salmon, radishes and onion, avocado slices then the bun top. Put the long skewer through the slider so it all stays in place.