Salmon burger with pickled vegetables

Ingredients

For the salmon burger

• 320 grams skinless salmon fillet

• 2 eggs

• 50 grams panko breadcrumbs

• 1 tablespoon coarse mustard

• 2 sprigs dill

• 4 whole-wheat buns

• 1 little gem lettuce

For the pickled vegetables

• 1 liter water

• 200 ml vinegar

• 100 grams sugar

• 1 star anise, 1 teaspoon peppercorns, 1 bay leaf

• 1 fennel bulb

• 1 winter carrot

• 1 bunch radishes

• 1 red bell pepper

• 1 cucumber

Instructions

Preparation of the pickled vegetables

1. Bring the water, vinegar, spices, and sugar to a boil. Let the mixture simmer for 20 minutes.

2. Meanwhile, cut the fennel in half, remove the core, and slice it thinly.

3. Peel the carrot and slice it thinly.

4. Slice the bell pepper and radishes into thin pieces.

5. Quarter the cucumber, remove the seeds, and slice it.

6. Combine all the vegetables in a sealable jar. Bring the vinegar mixture back to a boil and pour it over the vegetables.

7. Let the vegetables marinate. Leave them for at least 15 minutes, but preferably a few hours or overnight.

Further preparation

1. Preheat the oven to 180°C.

2. Bake the buns for 5 minutes and slice them in half.

3. Cut the salmon into smaller pieces and place them in a food processor. Add the eggs, coarse mustard, and dill, and blend to a smooth mixture.

4. Add the panko breadcrumbs at the end and shape the mixture into 4 burgers.

5. Grill or pan-fry the burgers for about 4 minutes on each side until cooked through.

6. Place some lettuce on the bottom half of each bun and add a salmon burger.

7. Top with some pickled vegetables or serve the vegetables separately in a small bowl.

8. Place the top half of the bun on the burger.

Storage advice
Keep in the refrigerator for up to 2 days.

Nutritional information