Recipe: Salmon Burgers
Cooking Time
10 mins
Preparation Time
30 mins
The Nordic region is famous for salmon, and I have to confess that as a kid I really, really hated the taste of cooked salmon. I was fine with smoked salmon, salmon sashimi and pretty much any other cooked fish variety but my poor mother had to suffer years of me turning my nose up at her delicious baked salmon. If only she had made salmon burgers like these, I might have been converted sooner...
Ingredients
800g salmon, cut into bite-sized chunks 1 tbsp mustard
1 tbsp horseradish sauce
2 anchovies
zest of 1 unwaxed lemon handful of breadcrumbs
2 tbsp chopped spring onion
1 tsp capers
1 tsp wasabi powder
1 tsp chilli flakes or
1 small green chilli, sliced
salt and freshly ground black pepper oil, for greasing
To serve:
500ml Greek yoghurt
1 bunch of dill, finely chopped
1 bunch of chives, finely chopped
1⁄2 cucumber, deseeded and shredded pita breads
pickled radish, fennel and cucumber
Method
In a blender process a quarter of the salmon along with the mustard, horseradish, anchovies and lemon zest until you have a very smooth paste. This forms the glue for the remainder of the burger mixture. Add the rest of the salmon, along with the breadcrumbs, spring onion, capers, wasabi powder and chilli. Season to taste (you can take a spoonful and pan-fry it to check the seasoning before cooking). Pulse everything together until the mixture is even, but be careful not to overmix the salmon - the fish should still be about 5mm in size.
Shape into burger patties and chill for at least 30 minutes or up to 3-4 hours before grilling.
If barbecuing, a Flip N' Easy basket will help you control the cooking time, and the burgers can all be turned at the same time. Lightly oil the metal grids to prevent the burgers from sticking during cooking (this goes for an oven grill too).
Get the embers going and wait until they turn ash grey before barbecuing - avoiding an open flame is key to preventing any salmon oil spitting and creating excessive smoke. Grill until golden brown on each side and serve while hot. Simply mix the Greek yoghurt with the herbs and cucumber and serve with the pita breads and pickles.
Learn about hygge design and food and discover more recipes in Signe Johansen's book 'How to Hygge: The Secrets of Nordic Living'.
Top Tips
A side salad is optional but makes a good palate cleanser to these moreish burgers.
This article originally appeared on House & Garden UK.
