Signe Johansen’s barbecued zesty cod burgers

Although barbecuing wouldn’t be considered a traditional Scandinavian method for cooking cod, there is something irresistible about the fresh, vibrant flavours of lime, coriander and green chilli that sing of summer. The cod burgers can be refrigerated or frozen in advance if need be.

cod burgers
Ali Allen

SERVES 4

500g firm white fish fillets (such as cod or pollock), skinned and pin-boned
2 garlic cloves, minced
3 spring onions, finely chopped
1 unwaxed lime, zest and juice
small bunch of coriander, finely chopped
½ green chilli, chopped (optional)
1 large egg
40g dried breadcrumbs

TO SERVE

4 burger buns
4-6 little gem lettuce leaves
1 beef tomato, sliced
½ red onion, sliced into rings
mustard, chilli mayonnaise or other sauce of your liking
avocado slices

1. Begin by finely chopping the fish. Don’t mince it completely; there should still be some small chunks – however, keep everything fairly fine so that it binds together.

2. Place the fish in a large bowl along with the garlic, spring onions, lime zest and juice, coriander and chilli, if using. Add the egg and breadcrumbs, season with a good dash of salt and pepper and mix to combine, taking care not to overwork it.

3. Divide into four burgers, using your hands to bring the mixture together firmly. Place on a plate, cover with clingfilm and refrigerate for an hour or until needed.

4. Grill on a barbecue, or use a griddle pan, for 5-7 minutes on each side until cooked through.

5. Serve the cod burgers in a bun with your favourite sauces and accompaniments.

Buy the book with 40 per cent off

smorgasbord cookbook

All these tasty recipes are from Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes  by Peter’s Yard with Signe Johansen, published by Kyle Books, price £18.99 (octopusbooks.co.uk). You can order a copy for £11.39 until 12 July at whsmith.co.uk. Enter the code YOUSMORG at the checkout. Book number: 9780857837776. For terms and conditions, go to www.whsmith.co.uk/terms.