Salmon & Portobello Mushroom Sliders

Ingredients

400g salmon fillets, boned, skinned and finely chopped or mashed
3 Tbsp fresh coriander, chopped
1 clove garlic, minced
2-3 spring onions, finely chopped
1 egg
juice of 1 lemon
salt and pepper to taste
2 Tbsp butter, coconut or olive oil
16 large field mushrooms, stems removed
1/2 a small cucumber, sliced
2 tomatoes, sliced
3 large lettuce leaves, shredded
mayonnaise or aioli to serve
8 skewers

Method

Combine the salmon, corriander, garlic, spring onion, egg and lemon juice in a large bowl until well mixed. Season with salt and pepper.
Carefully roll into 8 balls and press to flatten into patties.
Fry the patties over a medium heat in a fry pan using a tablespoon of the butter/oil. Cook for about 3 minutes on each side or until golden brown and cooked through. Once cooked, place on a paper towel to absorb excess oil and season further with salt and pepper if required.
Preheat oven to 180 °C (356 °F) and line a baking tray with baking paper.
Place the mushrooms on the tray with the stem side up. Melt the remaining butter or coconut oil to drizzle over the mushrooms and season with salt and pepper and bake for about 10 minutes or until soft. Then leave them to cool.
To create the sliders lay the mushrooms on a plate flat side up and top with a salmon pattie, cucumber and tomato slices and lettuce pieces plus a spoon of mayonnaise or aioli. Then place another mushroom on top and poke a skewer through from the top to hold it all together and serve.