Salmon Burger

Ingredients

• 1 small carrot
• 0.5 cucumber
• Salt
• 1 old-fashioned roll
• 1 Shallot
• 1 tsp grated ginger
• 4 tbsp plant oil
• 500 g salmon fillet
• 1 egg
• 2 tbsp freshly chopped dill
• 2 tbsp breadcrumbs (as needed)
• Cayenne pepper
• 8 baguette slices
• 150 g Sour cream
• spritz of lemon juice
• 8 capers

Instructions

1. 1.

   Peel the carrot and cut into thin strips or shave. Peel, seed, and slice the cucumber similarly. Salt the cucumber and let it draw out water.

2. 2.

   Soak the roll in a little lukewarm water. Dice the shallot finely and sauté with ginger in 1 tbsp hot oil until translucent. Remove from heat. Rinse the salmon, pat dry, and dice or mince. Mix with the shallot-ginger mixture, egg, dill, and squeezed roll. Knead in breadcrumbs if needed to form a firm dough. Season with salt and cayenne pepper and shape into 8 burgers.

3. 3.

   Preheat oven to grill mode.

4. 4.

   Toast baguette slices on parchment paper for about 5 minutes, flipping halfway.

5. 5.

   Pan‑fry the salmon burgers in remaining hot oil for 3–4 minutes each side. Squeeze cucumber and mix with carrot. Fold in sour cream, season with salt and lemon juice.

6. 6.

   Place each burger on a baguette slice, top with cucumber‑sour cream mixture, and garnish with a caper. Serve.