Salmon burger with cucumber salad and wasabi mashed potatoes

Name: Salmon burger with cucumber salad and wasabi mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 Onion; 1 Cucumber; 1 collar Dill; 150 g creamy milk yoghurt; 3 TABLESPOONS + 200 ml milk; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Salmon fillet (without skin); 1 egg (size M); 3-4 Tbsp Breadcrumbs; 2 TABLESPOONS Oil; 25 g Butter; 2 TABLESPOONS Wasabi; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon wedges and dill

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 Onion
1 Cucumber
1 collar Dill
150 g creamy milk yoghurt
3 TABLESPOONS + 200 ml milk
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Salmon fillet (without skin)
1 egg (size M)
3-4 Tbsp Breadcrumbs
2 TABLESPOONS Oil
25 g Butter
2 TABLESPOONS Wasabi
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon wedges and dill

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for 20-25 minutes. Peel and finely chop the onion. Wash and clean the cucumber and cut it diagonally into slices. Wash dill, dab dry and cut finely.
2
Mix yoghurt with 3 tbsp. milk, half lemon juice, half onion and half dill. Season to taste with salt, pepper and sugar. Wash the fish, dab dry and cut into pieces. Puree the fish, egg, onion, breadcrumbs and remaining lemon juice with a mixer.
3
Mix with remaining dill, season with salt and pepper. Form 8 meatballs from it. Heat the oil and fry the meatballs for 4-5 minutes at medium heat, turning once. Heat 200 ml milk and butter in a small pot.
4
Drain the potatoes, add the milk and butter mixture and mash everything with a potato masher. Mix with wasabi, season with salt and nutmeg. Arrange puree and 2 meatballs each on plates.
5
Garnish with lemon wedges and dill. Mix cucumber slices with yoghurt dressing and add in bowls.