Deborah Dana

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Recipe

Salmon Burgers with Tartar Sauce

Name: Salmon Burgers with Tartar Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 750 grams salmon fillet, without skin cut into cubes; 1 clove shallot, finely chopped; 1 tablespoon capers; 1 tablespoon Dijon mustard; 1/2 cups mayonnaise; 1/3 cups pickle, chopped tart; 2 tablespoons dill weed, chopped; 2 tablespoons lime juice, cool; 2 tablespoons olive oil; 1 cup spinach, fresh washed; 1 red onion, cut into slices; 1 tomtato, cut into slices; 4 burger buns

20 mins

Half

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Deborah Dana

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Rich burgers of salmon with echallot, capers and mustard accompanied by a rich tartar sauce.

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Ingredients

4 portions

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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.