Ingredients

· 250g cod fillets

· 240g boneless salmon fillets

· 2 sticks of celery

· 1tsp paprika

· 1tsp dried parsley

· Burger buns of choice

· 2 large tomatoes, sliced

· 1 small bunch of lettuce, shredded

· 100g tartare sauce

· Salt and black pepper to taste

Method

Skin salmon fillets then chop them into small pieces along with cod and celery. Add this into food processor along with paprika and parsley, season with some salt and black pepper, and process till you have a fairly smooth mix. Shape into four rounds patties, flatten with the back of your hand, place on a plate and cover with cling film to refrigerate for about an hour. Split the buns and BBQ the cut sides for a couple of minutes. Divide the tartare sauce and spread over the base of the buns. Divide the lettuce and tomatoes between the buns. BBQ the burgers for about three to four minutes on each side. Sandwich between the stuffed buns and serve.