Loved by those of all ages, these burgers are just as good at room temperature (read: leftovers), and you can accessorise them with multiple toppings for that total comfort food effect. I promise, you will never feel like you are eating the pescetarian option at a BBQ.
Thanks to Diana Henry’s book, A Change of Appetite, I now add a small amount of creme fraiche to the mixture. This keeps them incredibly moist, and adds a wonderful “tang”. But you can leave it out if you prefer to make them dairy free. This recipe is very adaptable and can be used as a base. Feel free to swap the spring onions for sauteed shallots/white onion, or use coriander and chili for a more Asian feel. And of course, capers would be great too (but personally I prefer them in the sauce).
We often eat them in pita bread. I am fully aware that this totally digresses from traditional Scandi fare. However, I prefer pita for the simple reason that you can stuff your perfect little pocket to the hilt without losing any of the extra “accoutrements”.
But they also taste excellent between two slices of rye bread, or on their own with a lovely salad. (I sometimes serve them like this as part of a lunch/brunch selection)
So, please, whizz up a batch, and let me know your favourite way to eat them.
For the dill sauce that makes these even more delicious, click here
Salmon Burgers
- 750g (1lb 10oz) salmon, skinned (I buy the tails for this as it is much cheaper)
- 4 spring onions (scallions) roughly chopped
- 1/2 small bunch dill (approx 5 sprigs)
- 1/2 small bunch parsley (approx 5 sprigs)
- 1 large egg
- 1 1/2 tbsp creme fraiche s
- alt and pepper
- 1 tbsp olive oil / groundnut oil
Cube salmon into large dice.
Place spring onions and herbs into the bowl of a food processor fitted with blade attachment and chop. Add cubed salmon and pulse until finely chopped. You want to pulse it so that the mixture does not turn to mush – it should still have some texture.
You can of course do all of the above by hand instead of using a food processor if you don’t have one to hand.
Tip mixture into a mixing bowl and add egg, creme fraiche, salt and pepper and mix. I find it best to use my hands so that you do not break it up too much.
The mixture will be very wet. Don’t panic! Place mixture into the fridge and allow to chill for at least 30 minutes (and upto 8 hours in advance).
When you are almost ready to cook the burgers, wet hands, and form mixture into 6 patties. Return to the fridge for another 30 minutes or so.
Put a large frying pan or griddle over medium heat and drizzle 1 tbsp olive oil. Allow oil to heat up but not until smoking.
Add patties to pan. Depending on the size of your pan you may need to do this in batches.
They should take about 3 minutes each side depending on thickness. Do not move them around too much. Serve with sauce dolloped on to
Enjoy!
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
