2 cups tightly packed spinach leaves
450 grams salmon, skin-off
1-2 teaspoons Madras curry paste or more to taste
2 spring onions, very finely chopped
¾ cup fresh soft bread crumbs
4 slices rye bread or bread of your choice, toasted
thinly sliced cucumber
Indian relish or chutney to serve
Put the spinach in a large bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water. Drain again and squeeze dry in a clean tea towel. Finely chop and place in a bowl.
Using tweezers, remove any pin bones from the salmon. Roughly chop the salmon and place in a food processor. Pulse 4-5 times until chopped but not turning to a paste. Add to the bowl with the spinach and using a fork, combine with the remaining ingredients. Season and form into 12 small patties, gently squeezing them to bind together. Cover and refrigerate if not cooking immediately. The salmon burgers can be made 24 hours ahead.
To assemble: Heat a little olive oil in a sauté pan and cook the patties for 2 minutes each side until golden and only just cooked through. Spread a little sour cream on the toasted bread and top each slice with cucumber, lettuce and 3 salmon patties. Add a dollop of sour cream and a spoonful of relish.