Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Salmon, cucumber and quark bread roll
Tinned salmon with dill quark and cucumber in a soft roll.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished roll, cut
- Time
- About 10 min
- estimated
- Serves
- 2
- see below
- Energy
- 420 kcal
- per serving
- Protein
- 40 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains fish, gluten, milk. Check the labels on packaged ingredients:
- tinned salmon. Tins vary: in brine, in oil, with or without bones and skin. This figure is for drained pink salmon without them.
- bread rolls. Rolls often contain soya and can contain milk, egg or sesame; check the label.
Cooking steps
Mix the quark with the chopped dill and the lemon juice until smooth and spreadable.
Drain the tinned salmon thoroughly, pressing the lid down to get the liquid out, and flake it, checking for bones as you go.
Slice the cucumber thinly.
Split the bread rolls, spread the dill quark over both cut faces, and fill with the salmon and the cucumber.
The useful detail
Drain the salmon properly and check it with your fingers. The small soft bones are edible and perfectly safe, and nobody wants to find one in a sandwich.
Make it work for you
One serving is One filled roll. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tinned mackerel instead of salmon
Stronger and oilier, which the dill and lemon juice handle well.
Per serving: about 125 kcal more, about 1 g less protein, about 14 g more fat.
Greek yoghurt instead of quark
Looser, so drain it first or the roll goes soft.
Per serving: about the same energy, about the same protein, about 1 g more fat.
Rye bread instead of rolls
Denser and darker, and better as an open sandwich than a filled one.
Per serving: about 100 kcal less, about 3 g less protein, about 4 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A ten minute lunch at about 40 g of protein a serving, from a tin and a tub, with no cooking at all.
| Energy | 420 kcal |
|---|---|
| Protein | 40 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Carbohydrate | 45 g |
| of which sugars | 4 g |
| Fibre | 3 g |
| Sodium | 1,080 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| quark | 150 g | FDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure. | 108 kcal | 15.5 g |
| fresh dill | 10 g | FDC 172233Dill weed, freshFresh dill is 43 kcal per 100 g on FoodData Central 172233, so the few grams a recipe uses add 2 or 3 kcal. That record has no sugars value, so the dill is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| lemon juice | 15 g | FDC 167747Lemon juice, raw | 3 kcal | 0.1 g |
| tinned salmon | 200 g | FDC 173724Fish, Salmon, pink, canned, drained solids, without skin and bones | 272 kcal | 49.2 g |
| cucumber | 150 g | FDC 168409Cucumber, with peel, raw | 23 kcal | 1.0 g |
| bread rolls | 160 g | FDC 175030Rolls, dinner, wheat | 437 kcal | 13.8 g |
| Whole recipe | Divided by 2 | 843 kcal | 79.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the dill quark and the flaked salmon in separate covered containers for up to 2 days, and fill the rolls when you eat.
- Reheating
- Not needed; this is a cold sandwich.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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