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Oarhouse fish burger main
Harry Weir and Brian Clarke

Cod and salmon burgers

The whole family will definitely enjoy this delicious recipe from The Oarhouse in Howth.



  • 200g cod, very finely chopped or blended 
  • 200g salmon, very finely chopped or blended  
  • 1 tablespoon chopped dill 
  • 2 tablespoons chopped chives 
  • 1 tablespoon chopped scallions 
  • 1 tablespoon chopped red chilli 
  • 1 splash Tabasco 
  • ½ lemon, juice only 
  • Salt and pepper 

For the remoulade sauce:

  • 250ml mayonnaise 
  • 3 tablespoons tomato ketchup 
  • 1 tablespoon diced onion 
  • 1 tablespoon diced celery 
  • 1 tablespoon horseradish sauce 
  • 1 splash Tabasco 
  • 1 tablespoon Dijon mustard 
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon chopped parsley 
  • 1 wedge lemon, squeezed 
  • Salt and pepper 

To serve:

  • Brioche buns 
  • Lettuce 
  • Sliced tomato 
  • Sliced red onion 
  • Sliced gherkin 


  1. Mix all the ingredients for the burgers together and form into patty shapes. Leave in the fridge for 30 minutes or until ready to cook. 
  2. Fry the burgers on a medium hot pan for five minutes on each side or until golden brown and cooked through. 
  3. To make the remoulade, add all of the ingredients to a blender and pulse until smooth. This can be kept in the fridge. 
  4. To assemble, serve the fish burgers in a brioche bun with garnishes of your choice and top with the remoulade sauce. Serve with home-cooked fries. 

TIP: Add as much Tabasco or not as you like depending on how much heat you prefer.