FISH BURGERS WITH HERB MAYONNAISE - TOM KERRIDGE

Ingredients

• 350g pollock fillet, skinned and pin bones removed
• 200g mackerel fillet, skinned and pin bones removed
• 100g raw prawns, peeled
• 2 tablespoons sea salt flakes
• 2 garlic cloves, crushed
• 2 tablespoons capers in brine, drained and chopped
• 1 teaspoon bicarbonate of soda
• 1 tablespoon chopped dill
• 1 teaspoon English mustard powder
• 1 beef tomato, cut into 4 slices
• 1 Spanish onion, thinly sliced
• 4 soft buns, halved
• 4 tablespoons rapeseed oil
• 4 thick slices of pancetta
• 1 Little Gem lettuce, separated into leaves, rinsed and dried
• salt and pepper, to taste