To make the patties, place the salmon fillet in a food processor and pulse until it’s finely chopped, about 30 seconds.
Wash dill, coriander and parsley and shake dry. Pluck the leaves from the stem and finely chop the leaves.
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.
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.
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.
Horseradish sauce
Mix all ingredients in a bowl until smooth. Season with salt and pepper.
For Serving
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
To make the patties, place the salmon fillet in a food processor and pulse until it’s finely chopped, about 30 seconds.
Wash dill, coriander and parsley and shake dry. Pluck the leaves from the stem and finely chop the leaves.
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.
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.
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.
Horseradish sauce
Mix all ingredients in a bowl until smooth. Season with salt and pepper.
For Serving
To assemble, on each burger bun spread the sauce. Add the salad, then salmon and then fresh herbs and fresh horseradish (optional).
