Braised cucumber vegetables with salmon burgers

Name: Braised cucumber vegetables with salmon burgers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg Gherkins; 2 Onions; 2-3 Garlic cloves; 500 g Salmon fillet (without skin); 1 egg (size M); 7-10 Tbsp a few squirts of lime juice; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 1 collar Dill; 150 g Whole milk yoghurt; 150 g clotted cream; 7-10 Tbsp Slices of lime and flags of dill

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg Gherkins
2 Onions
2-3 Garlic cloves
500 g Salmon fillet (without skin)
1 egg (size M)
7-10 Tbsp a few squirts of lime juice
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Oil
250 ml Vegetable broth (instant)
1 collar Dill
150 g Whole milk yoghurt
150 g clotted cream
7-10 Tbsp Slices of lime and flags of dill

Directions

1
Clean, wash and peel the cucumbers, cut them in half lengthwise and remove the seeds with a tablespoon. Cut the flesh into pieces. Peel and finely dice onions. Peel garlic and chop very finely.
2
Wash the fish, dab dry and dice very finely. Mix fish, egg, 1/4 of the onions, half of the garlic, lime juice and breadcrumbs. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the cucumbers in it, add the rest of the onions and garlic, fry briefly and deglaze with broth.
3
Bring to the boil, braise at low heat for about 12 minutes. In the meantime form 8 meatballs from the fish mixture. Heat 2 tablespoons of oil in a frying pan, fry the meatballs for 3-4 minutes at medium heat.
4
Wash the dill, dab dry and cut finely. Mix yoghurt, sour cream and dill. Season with salt and pepper. Serve braised cucumber vegetables, meatballs and a dollop of dill yoghurt cream on plates.
5
Garnish with lime slices and dill flags. Baguette tastes good with it.