In a food processor, pulse together salmon, salt, spring onion, garlic, dill, lemon and paprika until finely blended, but do not over-mix

Shape mixture into seven 95g patties

Place on parchment-lined baking sheet. Cover and refrigerate for at least one hour or overnight

Mixture will feel soft, but will firm up in fridge

Heat a non-stick pan with a splash of olive oil, place patty in pan and cook for approximately 3 minutes on each side until golden brown and just cooked in the centre

Finish with a squeeze of fresh lemon and a pinch of sea salt

To serve:

Toast roll and brush with melted butter

Place two pieces of baby cos leaves on bottom roll followed by two slices of sliced vine ripened tomatoes

Then add salmon patty followed by a tablespoon of aioli. Place top of roll on and serve