Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

Ingredients

Store Cupboard

Salad & Fresh Herbs

  • dill, chopped

Oils & Vinegars

  • vegetable oil
  • 250ml of red wine vinegar
  • 200ml of white wine vinegar

Spices & Dried Herbs

Dairy

  • 80ml of double cream

Bakery

  • 4 burger buns