Salmon burger

Salmon burger

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

The burger is a fantastic invention. Although it is not Scandinavian, we have taken to it with passion because we love everything that has minced meat and comes with bread. What, then, could be more natural than putting our most famous fish, the salmon, in a burger?

Rye focaccia

Ingredients

Quantity Ingredient
25g fresh yeast
700ml cold water
1 tablespoon honey
4 tablespoons olive oil
2 teaspoons salt
500g rye flour
500g plain wheat flour
1 tablespoon coarse sea salt
salt
pepper

Salmon burger

Quantity Ingredient
700g salmon fillet
1 spring onion, chopped
1 tablespoon capers, chopped
1 egg, beaten
2 tablespoons fresh breadcrumbs
olive oil, for frying

Dressing

Quantity Ingredient
2 tablespoons Mayonnaise
1 tablespoon creme fraiche
2 tablespoons chives, finely chopped
1 teaspoon lemon juice

To serve

Quantity Ingredient
mixed lettuce leaves
2 tomatoes, sliced
chives, chopped, to garnish

Method

  1. To make the focaccia, dissolve the yeast in the water. Add the honey, half the olive oil and the 2 teaspoons of salt and stir again. Mix in both flours to form a very wet dough, then stir with a wooden spoon for 10 minutes or, if you are using an electric mixer, let it run for 5 minutes. Scrape the dough out into a container, cover it and leave in the refrigerator until the next day.
  2. Preheat the oven to 225°C. Line a 30 x 40 cm baking tray with baking paper. Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt.
  3. Bake the focaccia for 10 minutes, then turn the heat down to 200°C and continue baking for another 20 minutes or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.
  4. Remove the skin from the salmon and use a large knife to chop the flesh until it is finely minced. Put the salmon in a mixing bowl and add the spring onion and capers. Fold in the egg, breadcrumbs, and some salt and freshly ground pepper.
  5. Carefully shape the mixture into four large burgers. Heat the oil in a frying pan and cook the burgers over a medium heat for 4 minutes on each side – be careful when turning them as they are very delicate.
  6. Mix all the ingredients for the dressing together in a small bowl, seasoning to taste with salt and pepper.
  7. Cut four slabs from the rye focaccia and halve each one horizontally. Save the rest of the bread for another meal. Spread the dressing over the cut side of each piece of bread, then lay on some lettuce, a salmon burger, some sliced tomatoes and a sprinkling of chives, and sandwich with the remaining bread. Serve immediately with cold beer.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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