Rich burgers of salmon with echallot, capers and mustard accompanied by a rich tartar sauce.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Place the salmon in a food processor and process until it is thickly chopped. Transfer to a deep container.
In the deep bowl mix the salmon with the echallots, the capers, the mustard and season with salt and pepper. Make with your hands 4 hamburgers and place them on a plate, refrigerate until you cook them.
In the meantime you have the cream tartare mixing in a deep bowl the mayonnaise, the pickle, the dill, the lemon juice and salt and pepper.
Heat a skillet over medium heat and grease with 1 tablespoon of olive oil. Cook the salmon burger until lightly browned (3 minutes on each side). Repeat with all the burgers.
Form each hamburger by placing the spinach, tomato and purple onion on the loaves. Then place a salmon burger and finally 2 tablespoons of the tartar sauce. Cover with the other half of the bread.
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