Salmon and sesame burgers

• Toast the sesame seeds for 15 seconds in a hot non-stick pan.
• Peel the shallots and chop them finely.
• Remove the skin and any bones from the salmon, then chop it very finely with a knife or mezzaluna, as you would for a salmon tartare.
• Transfer the salmon to a bowl and add the ricotta, the shallots, sesame seeds and 1 tablespoon of breadcrumbs.
• Mix together and leave to rest in the fridge for an hour, then divide the mixture in four, shape into patties and coat them with more of the breadcrumbs.
• Cut the Hamburger rolls in half and arrange on a baking tray with the cut side upwards. Toast them under the grill for 1-2 minutes.
• Meanwhile, fry the burgers in 2 tablespoons of oil for 1-2 minutes on each side, turning them carefully with a fish slice.
• Cover the pan and leave to cook for a further 30 seconds, then season with a little salt.
• Remove the rolls from the grill, spread each lower half with the sauce and arrange the fillings on top: tomato, burger and a good pinch of onion sprouts. Top with the other half of the roll and serve.

Chef’s suggestion: For a fresher, more vibrant flavour, add half a teaspoon of lemon zest or a pinch of grated fresh ginger to the fish mixture.