Salmon burgers with wasabi cream fraiche and cucumber salad
easy
60 mins
60 mins
Ingredients
- 350 g new potatoes
- 7-10 Tbsp Salt
- 1 giant cucumber
- 1 hazelnut-sized piece of ginger
- 1–2 red chillies
- 1–2 Organic limes
- 7-10 Tbsp demerara sugar
- 6-7 TABLESPOONS Oil
- 2-3 discs fresh white bread
- 2 Spring onions
- 300 g cold-smoked salmon
- 20 g soft butter
- 1 egg (size M)
- 2 TEASPOONS Wasabi paste
- 150 g Fresh cream
- 1/4 potty Coriander
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 30 minutes until they are slightly overcooked
- 2
Clean and wash the cucumber, first in 3-4 pieces, then cut into strips. Peel and chop the ginger. Clean, wash, dab dry, cut open and scrape out seeds. Cut the pod into strips. Wash limes hot, grate dry and finely grate the peel of 1. Halve limes and squeeze juice. Mix 4 tablespoons lime juice, lime zest, chilli and ginger, season with salt and sugar. Fold in 4-5 tbsp. oil. Mix cucumber and vinaigrette in a bowl
- 3
Grind bread finely in the universal chopper. Clean and wash spring onions, cut into rings and chop. Cut fish into pieces. Drain potatoes. Put potatoes, fish, spring onions, butter, egg and 2 tablespoons of white bread crumbs in a bowl and mash them with a potato masher to a coarse mass, season with a little pepper.
- 4
Divide the mixture into eighths, form into meatballs and turn one after the other in the remaining breadcrumbs and press them on. Heat 2 tablespoons of oil in a large, coated frying pan. Fry the meatballs for 4-5 minutes on each side until brown. Mix wasabi and crème fraîche, season with a little salt
- 5
Wash coriander, shake dry, pluck leaves from the stems and chop coarsely. Fold the coriander into the cucumber salad, season to taste with salt, lime juice and sugar. Arrange meatballs and cucumber salad on plates, add dip. Flatbread tastes good with it
Nutrition Facts
570 kcal
24 g
43 g
21 g
More Delicious Recipes
