Smoked Salmon Patty with Cucumber Salad

Ingredients

• 1 whole grain roll (from yesterday)
• 1 Spring onion
• 1 red chili pepper
• 15 g Butter (1 tbsp)
• 600 g smoked salmon (sliced)
• 20 g dill (1 bunch)
• 1 egg
• 1 yolk
• 4 tbsp corn flour
• Salt
• Pepper
• 2.5 tbsp oil
• 2 cucumbers
• 2 vegetable onions
• 2 tbsp white wine vinegar
• a pinch of salt
• chili flakes
• 0.5 tsp honey

Instructions

1. 1.

   Soak the roll in cold water. Clean and finely chop the spring onion. Wash, halve, remove seeds from the chili pepper and finely chop it as well. Melt butter in a pan and sauté the spring onion and chili over medium heat until translucent. Let cool.

2. 2.

   Chop all salmon except for 4 slices. Wash dill, shake dry and pluck the tips. Finely chop dill stems for garnish. Squeeze out excess moisture from the roll and mix with the sautéed vegetables, dill, egg, yolk and corn flour into the salmon. Season with salt and pepper. Shape 12 patties from the mixture using wet hands.

3. 3.

   Heat 2 tbsp oil in a pan, fry patties in batches for 3–4 minutes on each side until golden brown, then keep warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).

4. 4.

   Wash, peel, halve lengthwise and deseed cucumbers, slice. Peel onions, halve and cut into strips. Heat remaining oil in a pan and sauté onions until translucent.

5. 5.

   Add cucumber slices, stir briefly, pour in vegetable broth and vinegar, simmer for 3–4 minutes. Season with salt, chili flakes and honey. Plate 3 patties on each of 4 plates with some cucumber salad and garnish with a slice of salmon and remaining dill.