Fish Patty Stacks

Pre-heat the oven to 220°C | 425F | gas 7.

In a large saucepan, combine the wine, bay leaf, peppercorns and salmon and add enough water to cover.

Bring to a simmer over a medium heat, cover and poach for 8-10 minutes until the salmon is firm yet springy to the touch. Drain the salmon and discard the bay leaf and peppercorns.

Transfer to a mixing bowl and, using your hands, combine with flour, breadcrumbs, parsley, seasoning and eggs until you have a smooth mixture.

Use 2 tablespoons of the mixture per patty, and shape them using your hands. Transfer to a lined baking sheet and chill for 15 minutes.

Remove after chilling and allow to stand for a few minutes before baking until golden brown and piping hot throughout; usually 15-20 minutes.

Meanwhile, toast the mini bagels until golden brown all over.

Remove the salmon patties once ready and assemble the mini burgers; top the bottom half of the bagels with slices of the cucumber, then follow with a patty.

Top with slices of radish, then place another patty on top of them. Spread a tablespoon of softened cream cheese on top and place the top half of the bagels on top, pressing down gently to secure.