Ingredients per serve


Burger bun

  • Wheat flour 630.0 g
  • Dry yeast 15.0 g
  • Sugar 45.0 g
  • Salt 15.0 g
  • Buttermilk 260.0 ml
  • Whole egg 1.0 pc
  • Egg yolk 2.0 pc
  • Egg white (35g) 1.0 pc
  • Butter 40.0 g
  • Sesame And Poppy Seed

Burger patty

  • Salmon filet 1200.0 g
  • Rose pepper 10.0 g
  • Chives 10.0 g



  • Mixed leaf salad 100.0 g
  • Granny smith apple 4.0 g

To serve

  • Herbs
  • Edible Flowers

Fresh salmon burger, with samphire, granny smith apple, fresh herbs and remoulade sauce



  1. Burger bun

    • Mix the flour, sugar, yeast and salt in a mixer. Add, while mixing, the butter milk, whole egg, yolk and soft butter. Keep the egg white for finishing.
    • Knead the dough until elastic and smooth and make one large ball, put into a large bowl and cover with a moist kitchen cloth. Let it rise for 1.5 hour.
    • Divide the dough into small balls of approx. 90 grams and let it rise for 30-40 minutes. Brush the egg white on top of the small balls and sprinkle with some sesame and poppy seed. Bake in the oven for 15 minutes on 185 degree Celsius.
  2. Burger patty

    • Cut the salmon in small cubes and mix with crushed rose pepper and finely chopped chives. Season with salt and pepper. Transfer into a round mould to make a firm burger patty of approx. 120g.
  3. Sauce

    • Mix HELLMANN'S Real Mayonnaise with the finely chopped fresh herbs, cornichons, onion and capers. Season with mustard, salt and pepper.
  4. Salad

    • Mix all ingredients and dress with a citrus vinaigrette
  5. To serve

    • Slice the burger bun open and grill cut side down on a skillet. Put the burger together with the samphire salad and pan roasted salmon burger. Finish the burger with the remoulade sauce, green herbs and edible flowers.