Fish Patties on Noodles

Ingredients

• 800 g salmon fillet (skinless)
• 1 Shallot
• 1 EL dill (chopped)
• 2 TL lemon juice
• 2 EL quark
• 1 egg yolk
• 3 EL breadcrumbs
• Salt
• pepper (ground)
• 1 EL oil
• 50 g carrots
• 50 g parsnips
• 50 g leeks
• 2 EL chives
• 20 g liquid butter
• 2 EL sour cream
• 2 EL keta caviar
• dill tips (for garnish)

Instructions

1. 1.

   Remove any remaining fish bones with tweezers, then cut the salmon into small pieces. Peel and dice the shallot; mix salmon, shallot, dill, lemon juice, quark, egg yolk, and 1 EL breadcrumbs and briefly puree. Season with salt and pepper.

2. 2.

   Shape the salmon mixture into four patties and coat them in remaining breadcrumbs. Fry on medium heat in hot oil in a pan for about 3 minutes per side until golden brown.

3. 3.

   Peel and cut carrots and parsnips lengthwise into slices, then cut the slices into ~3 mm wide strips. Clean and wash leeks; cut the white part lengthwise into strips as well. Blanch vegetable strips in boiling salted water for 2 minutes, drain in a sieve, let dry, then mix with chives and liquid butter.

4. 4.

   Serve the vegetable noodles on two plates, place two salmon burgers on each, add a dollop of sour cream and keta caviar to each, and garnish with dill tips.