Toast the pink peppercorns in a dry frying pan, add the sugar and caramelise. Add the raspberries and the lime juice and cook together to form a sauce. Remove from the heat, add the butter and mix until melted.

Dice the salmon and combine with the eggs and the breadcrumbs, either by hand or using a food processor. Shape into four equal patties and fry on both sides in the hot olive oil. Serve in a roll with lamb’s lettuce and the raspberry sauce.