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Shrimp and scallop burger

Made at J Sheekey | Serves 4

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For when you want to eat with your hands (though here, of course, it is optional), the J Sheekey take on fish in a bun developed by our former Head Chef, Richard Kirkwood.

For the burger

350g raw tiger prawn tails, half chopped, half blended

100g scallops, without corals, chopped

50g salmon fillet, chopped

3 spring onions, thinly sliced

3 medium-sized mild chilli, seeded and finely chopped

½ bunch flat leaf parsley, finely chopped

Lemon juice, to taste

Dash of Tabasco

Extra virgin olive oil for frying

4 burger buns, toasted

Gherkins, to serve



(this yields 330ml of mayonnaise – but it will keep for a few days in the fridge)

2 medium sized free range egg yolks

2 tsp white wine vinegar

1 tsp English mustard

2 tsp Dijon mustard

½ tsp salt

Freshly ground white pepper

100ml extra virgin olive oil

200ml sunflower oil

Juice of ½ lemon

For the chilli mayonnaise

1 medium red chilli, deseeded and finely chopped

1 tbsp extra virgin olive oil

150ml mayonnaise

2 tbsp flat leaf parsley, finely chopped

Juice of ½ lemon


To make 300ml of mayonnaise, place egg yolks, vinegar, mustards, salt and pepper into a stainless steel or glass bowl. Whisk well. Mix the sunflower and olive oils together and gradually trickle into the bowl whisking continuously. If the mayonnaise is too thick add a few drops of water and continue whisking. When the oil is all incorporated, taste and add more seasoning if necessary, with a dash of lemon juice at the end.

For the chilli mayonnaise, gently cook the chilli in oil for about 4 minutes, then set aside to cool. Add to the mayonnaise along with parsley and lemon juice. Season.


Pre-heat the oven to 180ºC / gas mark 4.


To make the burgers, mix the fish, prawns, spring onion, chilli and parsley together in a bowl. Add lemon juice and Tabasco, mix well and season. Fry a small amount of the mixture to check the seasoning is correct and adapt if necessary. Divide the mix into four and shape into patties. Brush each burger with a little olive oil and fry in a non-stick pan until nicely browned on either side (the outer layer will slightly caramelise). Place in the oven for 3 to 5 minutes depending on thickness, or you can grill it for the same amount of time. Serve on a toasted bun with chilli mayonnaise, gherkins or any other garnish of your choice.

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