Salmon burger
Tags:
alcohol-free
Description
Our salmon burger is special at first glance because the buns are black. To achieve this effect, you use sepia ink from squid as a natural dye for the wheat buns. As the name suggests, this is not the only thing from the water that makes this burger a fishy treat: you use a fresh (or frozen) salmon fillet for the patties. And salmon caviar is used for the garnish. All that's left for the garnish is lettuce, cucumber, dill and creme fraiche.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
8
g
sepia ink
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the salmon patties
800
g
salmon fillet
2
egg whites
salt, pepper to taste
2
Tablespoon(s)
oil (for frying)
For the garnish
6
lettuce leaves
150
g
creme fraîche
6
Teaspoon(s)
salmon caviar
0.5
cucumber
2
Stem(s)
dill
salt, pepper to taste
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size for 6 medium or 12 small burgers respectively. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it.
2
Add sugar and water and let stand for 15 minutes.
3
Add salt and sepia ink and start kneading the dough. Meanwhile, add the egg yolk and oil bit by bit and knead into a smooth dough.
4
Cover the dough and let it rise for 60 minutes.
5
Knead the risen dough well once and then form small balls of dough weighing about 100 g each.
6
Flatten the dough balls slightly, place them in the mould, brush with oil and cover with foil. Leave to rise again for 60 minutes. Preheat the oven to 200°C convection oven.
7
Brush the buns with milk, sprinkle with some sesame seeds and bake for 15 minutes.
Prepare the salmon patties
1
Cut the salmon into fine cubes and mix with egg white, salt and pepper.
Tip: When the salmon is still slightly frozen, it is very easy to cut into fine cubes.
2
Weigh out about 130 g per portion and form patties with the pattymaker.
3
Sear them on both sides over medium heat and then finish cooking in the oven (130°C/10 minutes). These patties are less suitable for the grill because they are not as firm.
Prepare the garnish
1
Wash and dry the lettuce leaves.
2
Mix the crème fraîche with about salt and pepper until smooth.
3
Cut the cucumber into spirals with a spiral slicer.
Serve the burgers
1
Cut the burger buns in half and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little crème fraîche and place a lettuce leaf and a salmon patty on the underside.
3
Garnish with cucumber, caviar and plucked dill and place the bun on top of the burger.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
8
g
sepia ink
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the salmon patties
800
g
salmon fillet
2
egg whites
salt, pepper to taste
2
Tablespoon(s)
oil (for frying)
For the garnish
6
lettuce leaves
150
g
creme fraîche
6
Teaspoon(s)
salmon caviar
0.5
cucumber
2
Stem(s)
dill
salt, pepper to taste
