- 1 kg fresh or thawed salmon fillet
- 50 grams of smoked salmon
- A bunch of green onions
- One clove of garlic
- A little grated ginger
- 4 tablespoons good teriyaki sauce
- A little canola oil for frying
- Rolls and toppings for serving
- 2 tablespoons fine Dijon mustard
- 1 tablespoon mustard with grains
- 1/2 cup white wine
- 1/2 cup sweet cream
How to prepare:
- Clean the fillet from the skin and bones, but also take the fatty parts. Salmon fat is the healthiest. Chop the green onion. Fry the white part in a little oil until light golden.
- Grind the salmon meat in a food processor with the fried onion, grated ginger, crushed garlic and teriyaki sauce. Add the chopped green onion and mix in a bowl by hand.
- With wet hands, form large patties and shape like a large hamburger. Let rest for at least an hour, in the refrigerator, covered well, preferably with plastic wrap.
- Fry the burgers on a large non-stick pan, preferably a grill pan. Don't move them too much at first. Turn and fry the other side over low heat. The tastiest way to make the 'fishburger' is to Black To the level of medium and a little more.
- Meanwhile, prepare plates, toast rolls, and prepare for serving, especially opening white wine and tasting a little of it.
- Mix the sauce ingredients. When the burgers are cooked, transfer to serving plates, add the sauce to the pan, bring to a boil, and pour over the dishes. Serve immediately.
on Black We recommend chopping some of the salmon meat into cubes with a knife, this way you can see and feel the fish.
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