1

Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a small baking tray with baking paper. Put the salmon on the tray, mist with cooking spray and bake for 12-15 minutes, until cooked through. Remove from the oven and use a fork to break into large flakes.

2

In a mixing bowl, combine the flaked salmon, spring onions, most of the parsley (reserving 1 tsp for the yogurt sauce), egg, half the lemon juice and the breadcrumbs. Season well, then use your hands to shape the mixture into 4 equal patties.

3

Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the patties for 3-4 minutes each side, until cooked through.

4

Meanwhile, combine the yogurt, remaining lemon juice and reserved parsley in a small bowl. Season to taste.

5

Toast the rolls then top each half with the rocket, followed by a salmon patty. Spoon over the yogurt sauce, garnish with the gherkins and serve with the lemon wedges.