John Myers
Small Salmon Burger
The perfect small salmon burger recipe with a picture and simple step-by-step instructions.
- 500 g Salmon fillet without skin and bones
- 1 tablespoon Diced red fine onion
- 1 tablespoon White fine onion cubes
- 1 tsp Fine garlic cubes
- 1 tablespoon Leaf parsley finely chopped
- 1 Pc. Egg
- 30 g Fresh crumbs from stale rolls
- Salt
- White milled pepper
- 100 ml Milk
- Extra virgin olive oil
- 15 Pc. Almonds
- 4 Pc. Leaf parsley branches
- 12 Pc. Basil leaves
- 1 Pc. Garlic cloves chopped
- 60 g Freshly grated Manchego cheese semi-curado
- 20 Pc. Ciabatta or baguette slices
- 1 Bd Rocket cleaned ready to cook
- First cut the salmon fillet into thin slices, then into strips and finally into fine cubes. Mix well with the egg, the chopped parsley, the onion cubes, the garlic cubes and the fresh breadcrumbs and make a homogeneous dough. If necessary, finish with the breadcrumbs. Season with salt and pepper and form 10 pieces each about 60 gr.
- Scald the almonds with hot water and remove the skin and roast them until golden brown in a non-stick pan. Drizzle the bread slices with olive oil and bake in a preheated oven at 200 degrees for about 6-8 minutes until golden brown.
- Mix the milk with the chopped garlic with a magic wand. Slowly pour in enough olive oil until the mayonnaise emulsifies. Add the basil, parsley and almonds and mix well. Stir in the cheese and season with salt and pepper.
- 10 Slices of bread a little thicker and the remaining slices a little thinner with the mayonnaise. Cover the first slices with arugula. Gently fry the salmon burger in olive oil for about 8 minutes. Place each on the bread slice with the arugula. Burger with a little arugula and a 1 Cover / 4 teaspoons of mayonnaise and place on the thinly coated bread slices.
- As a tapa, place a burger on a plate with an additional 1 teaspoon of mayonaise garnished with basil. As a main course for three people, divide the burgers and serve with extra mayonnaise.
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