Step 1

Roughly chop the salmon into large pieces and place in the bowl of a food processor with the eschalot, dill or parsley, Dijon mustard, eggwhite, sea salt and freshly ground black pepper. Pulse very briefly, only 3-4 times, until the fish is very roughly chopped but not pureed.

Step 2

Divide the mixture into 4 and, with wet hands, form into large patties. Place on a tray and refrigerate for 30 minutes to help them ‘set’.

Step 3

Meanwhile, for the avocado salsa, place all the ingredients, except the lime wedges, in a bowl and gently combine.

Step 4

Heat the olive oil in a large frypan over medium heat. Sear the burgers for 1-2 minutes each side, turning carefully, until cooked to your liking.

Step 5

Meanwhile, lightly toast the muffin halves. Top each with watercress, a salmon patty and a spoonful of avocado salsa. Serve with lime wedges.