Squid and mackerel burgers, Arbutus

 

Ingredients

2 medium sized whole mackerel
200g squid (frozen to tenderise)
1tbsp chopped coriander
1tbsp grated ginger
1tbsp chopped garlic
1tsp lime zest
Salt and pepper
Olive oil
1 glass white wine
Sea purslane
100g razor clam meat
1 bunch flat leaf parsley

 

Method

  • Cook the razor clams in their shells with a glass of white wine until they just open and reserve.

  • For the juice, blanch the picked parsley and a handful of sea purslane and liquidise with a little of the cooking juice. Season if necessary and set aside.

  • Finely chop the mackerel and squid, add all the remaining ingredients (except sea purslane, razor clams and flat parsley).

  • Leave to set in the fridge for a couple of hours, then mould into four burgers (you can use cling film to hold the shape).

  • Remove from cling film and pan fry in olive oil.

  • Garnish with the cooked razor clams and sea purslane.