Salmon burgers

Ingredients

• 15 g fresh dill, stalks removed
• 50 g onions, cut into halves
• 250 g frozen salmon fillet, thawed and cut into pieces (3-4 cm) (see tip)
• 50 g white bread, cut into pieces
• 1 egg
• ½ tsp lemon zest, grated
• ½ tsp fine salt
• 2 pinches freshly ground black pepper
• oil for frying

preparation

1. Place dill and onion in mixing bowl and chop 3 sec/speed 8. Scrape down sides of mixing bowl with spatula.
2. Add salmon, bread roll, egg, lemon zest, salt and pepper and chop 10 sec/speed 5.
3. Heat oil in a non-stick frying pan. Roll mixture into 4 equally-sized patties (Ø approx. 10 cm). Fry salmon burgers over a medium heat for approx. 3–4 minutes on either side until golden and serve hot (see tip).

Useful Items

large non-stick frying pan

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Hints & Tips

• • The salmon fillets will take approx. 1 h 30 min to defrost at room temperature. They should then still be solid, but no longer entirely frozen.
  • If using fresh salmon, cut the fillets into pieces (3-4 cm), lay them flat on a board or in a freezer bag, and allow to freeze.
  • If you do not have any fresh dill, use 1½ tsp frozen or dried dill.
  • Serving suggestion: toast burger rolls in oven or toaster so they are nice and crisp. Spread e.g. mayonnaise or any dip of your choice on two roll halves, place salmon burger on bottom half of roll, add lettuce, coleslaw or sliced vegetables to taste, place top half of roll on top and serve.
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