Sesame Coated Salmon Burger

Fish Friday meets Weekend Burger

Ingredients

Ingredients
Servings:
Salmon Patties
g
Salmon
skinless
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tbsp
Sesame Seeds
tbsp
Fresh Herbs (Dill, Coriander, Parsley)
tbsp
Olive Oil
Salt & Pepper to taste
Horseradish Sauce
tbsp
Fresh Horseradish
g
Skyr Yoghurt
tbsp
Lemon Juice
tbsp
Fresh Herbs (Dill, Coriander, Parsley)
chopped
Salt & Pepper to taste
For serving
Whole Grain Burger Buns
Green Salad Leaves

Instructions

Preparing In The Kitchen
    Salmon Patties
  1. To make the patties, place the salmon fillet in a food processor and pulse until it’s finely chopped, about 30 seconds.
  2. Wash dill, coriander and parsley and shake dry. Pluck the leaves from the stem and finely chop the leaves.
  3. Add the salmon to a bowl and mix with paprika, garlic, 2 tablespoons fresh chopped herbs and season with salt and pepper. Form the mix into four even sized patties.
  4. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and place in the fridge for 15-30 minutes.
  5. Heat 2 tablespoons oil in a large skillet or non-sticking pan, over medium heat. When the oil shimmers, add the salmon patties and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the pan.
  6. Horseradish sauce
  7. Mix all ingredients in a bowl until smooth. Season with salt and pepper.
  8. For Serving
  9. To assemble, on each burger bun spread the sauce. Add the salad, then salmon and then fresh herbs and fresh horseradish (optional).

Preparing In The Kitchen
    Salmon Patties
  1. To make the patties, place the salmon fillet in a food processor and pulse until it’s finely chopped, about 30 seconds.
  2. Wash dill, coriander and parsley and shake dry. Pluck the leaves from the stem and finely chop the leaves.
  3. Add the salmon to a bowl and mix with paprika, garlic, 2 tablespoons fresh chopped herbs and season with salt and pepper. Form the mix into four even sized patties.
  4. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and place in the fridge for 15-30 minutes.
  5. Heat 2 tablespoons oil in a large skillet or non-sticking pan, over medium heat. When the oil shimmers, add the salmon patties and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the pan.
  6. Horseradish sauce
  7. Mix all ingredients in a bowl until smooth. Season with salt and pepper.
  8. For Serving
  9. To assemble, on each burger bun spread the sauce. Add the salad, then salmon and then fresh herbs and fresh horseradish (optional).

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