Salmon Burger

Ingredients:

2 1/2 pounds (1.1 kg) salmon belly

1 tablespoon (15 ml) soy sauce

1 teaspoon (5 g) Dijon mustard

2 cloves garlic, minced

1/4 cup (15 g) minced fresh parsley

1 egg

1 1/2 cups (75 g) panko

Kosher salt to taste

2 tablespoons (28 ml) vegetable oil, for cooking

1/2 lemon

6 Katie’s Burger Buns or Brioche Buns

Dill Mayonnaise

Arugula for garnish

2 tablespoons (30 g) crème fraîche, for garnish

1 tablespoon (3 g) minced chives, for garnish

Dilled Salmon Roe, optional

Method:

Cut 2 pounds (900 g) of the salmon into strips and place in the freezer until stiff, about 20 minutes. Roughly chop the remaining 1/2 pound (225 g) of salmon.

Remove the salmon from the freezer and grind, using the coarse or medium grind plate, according to the technique in chapter 1 (see page 15). If you do not have a grinder, place in the bowl of a food processor fitted with the chopping blade and pulse until coarsely ground.

In a large bowl, combine the ground and chopped salmon with soy sauce, mustard, garlic, parsley, egg, and bread crumbs. Using your hands, shape the salmon into 6 patties, about 1/2-inch (1 cm) thick. Season with salt.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush the skillet with vegetable oil. Place the patties on the skillet without overcrowding. (You may have to do this in batches.) Cook for 3 minutes. Turn the patties over and cook on the other side for 2 minutes until the exterior is crispy and the burgers register an internal temperature of 135°F (57°C).

Transfer the patties to a platter, squeeze with lemon, and tent loosely with foil. While the patties are resting, toast the buns.

To serve: Spread Dill Mayonnaise on the the bottom halves of the buns and place the burgers on top. Add a dollop of crème fraîche, a sprinkle of chives, 2 teaspoons (11 g) of Dilled Salmon Roe (if using), and a few leaves of arugula. Place the remaining halves of buns on top. YIELD: 6 burgers

DILL MAYONNAISE:

Ingredients:

1 egg

2 small shallots, diced

1 tablespoon (4 g) minced fresh dill

1 tablespoon (15 ml) fresh lemon juice

2 teaspoons (10 g) Dijon mustard

1/2 teaspoon (1 g) smoked paprika

1 cup (235 ml) canola or vegetable oil

Kosher salt and fresh cracked black pepper, to taste

Method:

Place the egg, shallots, dill, lemon juice, mustard, and paprika in a food processor or blender and process until smooth. With the motor running, slowly drizzle in the oil until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Salmon Burger