Salmon burger

Ingredients for 2 servings:

• 300 g salmon
• some rice, about 2 shot glasses full, uncooked
• 2 tsp, heaped horseradish
• 1 egg(s)
• 2 tbsp breadcrumbs
• 2 rolls (toast)
• 1 bunch watercress, or mixed salad
• salt and pepper
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 cup sour cream
• 1 lime(s)
• 1 pinch(s) of sugar
• salt and pepper
• ½ bunch of dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

delicious, light and fluffy burger

While the rice is cooking with a little salt until soft, finely dice the salmon. Mix the diced salmon with the rice, egg, breadcrumbs, horseradish, salt, and pepper, and form 4 patties. Fry the patties over low heat until golden brown. In the meantime, prepare the sauces. Sauce I: Mix the Dijon mustard and honey. Sauce II: Chop the dill and mix it in a bowl with the sour cream, lime zest, and juice, and season with salt, pepper, and sugar. When the patties have reached the desired color, toast the buns. Spread the dill sauce on the bottom, then the salad, followed by the patty, and finish with the mustard sauce and, of course, the top of the bun. Place the second patty on the plate, or if you’re hungrier, build a second burger. Serve with a fresh cucumber salad.