Salmon Slaw Sliders

For those times when only a showy appetizer will do, break out these sliders and watch the compliments fly.

• .5 kg salmon, skin removed
• 1 egg
• 2 tbsp mustard
• 1 tbsp freshly grated ginger
• 2 tbsp soya sauce
• 1 tsp freshly cracked pepper
• 2 tbsp freshly chopped dill
• Zest and juice of 1 lime
• 1/4 cup bread crumbs
• Olive oil (for brushing the burgers)
• 2 tbsp grapeseed oil (for frying)
• Slider buns, toasted
• Coleslaw, to garnish
  (see Tequila-lime -Coleslaw recipe)
• Coarsely chop the salmon, and set it aside.

In a medium mixing bowl, whisk together the egg, mustard, ginger, soya sauce, pepper, dill, lime zest and lime juice. Stir in the bread crumbs, and let sit 5 minutes. Add the chopped salmon, and gently mix just enough to marry the ingredients.

Form into mini patties, brush them on all sides with olive oil and place them in the fridge to chill for 10 minutes.

Heat a frying pan with grapeseed oil to medium-high. Place the chilled patties in the pan, and leave them to sear and firm up 6 or 7 minutes before turning. Carefully flip the patties, and let them finish cooking on the other side. Remove them to a plate, and assemble on the toasted buns. Top each patty with coleslaw, and serve.