Salmon burger bonanza with sweet potato fries

Toast the burger buns in a dry pan.

Leave the salmon at room temperature for 20 minutes before frying

Cut the salmon into 8 triangles and brush with oil. Season with salt and pepper.

Fry in a grill pan for approx. 1-2 min on each side depending on the thickness of the fish.

Set the oven to 200 degrees

Rinse the sweet potatoes well. Cut the potatoes into boats or fries and place in cold water for 30 minutes.

For extra crispy fries, turn them in a bag with a little cornflour before putting them in the oven.

Place the potato strips on a baking tray and bake in the oven at 200 degrees for about 40 minutes until the fries are crispy, golden and tender.

Slice the cucumber lengthways with a cheese slicer and thinly slice the red onion and place them in separate bowls.

Boil the water, sugar and vinegar in a saucepan until the sugar has dissolved and pour into the bowls. Leave to stand for about 20 minutes.

Mash the avocado and mix in 1 tbsp finely chopped jalapeno

Season to taste with salt and pepper.

Dill aioli (basil optional)

Add half a tube of mayonnaise to a bowl.

Mix in 1 tsp lemon juice, 1 tsp mustard, finely chopped garlic and a pinch of dill (or basil).

Stir well together. Season to taste with salt and freshly ground pepper.

Use a mandolin or cut the fennel into thin slices and place in a bowl.

Mix in 1 tablespoon lemon juice, salt and pepper.

Mix 1 sachet of mayonnaise with 2 tablespoons of Sriracha