Mary Berry's salmon and dill burger recipe

Ingredients

• 100 g smoked salmon
• 500 g salmon fillet, skinned and cut into 4cm (1½in) pieces
• 125 g panko breadcrumbs
• 1/2 lemon, juice only
• 4 tbsp mayonnaise
• 1 small bunch of dill, chopped
• 1 pinch each salt and black pepper
• 2 tbsp sunflower oil, for cooking
• 3 1/2 oz smoked salmon
• 17.6 oz salmon fillet, skinned and cut into 4cm (1½in) pieces
• 4.4 oz panko breadcrumbs
• 1 tbsp capers, chopped
• 1/2 small lemon, juice only
• 1/2 tbsp sunflower oil
• 1 x quarter a fennel bulb, very thinly sliced
• 4 leaves romaine lettuce
• 2 pickled dill cucumbers, thinly sliced
• 4 brioche buns, split in half and toasted on each side