Ingredients
Burger bun
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Wheat flour 630 g
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Dry yeast 15 g
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Sugar 45 g
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Salt 15 g
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Buttermilk 260 ml
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Whole egg 1 pc
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Egg yolk 2 pc
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Egg white (35g) 1 pc
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Butter 40 g
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Sesame and poppy seed
Burger patty
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Salmon filet 1200 g
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Rose pepper 10 g
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Chives 10 g
Sauce
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Fresh green herbs (parsley, chervil, tarragon, chives) 20 g
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Cornichon 50 g
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Onions 22 g
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Capers 10 g
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Dijon mustard 20 g
Salad
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Granny smith apple 4 g
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Mixed leaf salad 100 g
To serve
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Herbs
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Edible flowers
Preparation
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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 185C.
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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. 120 g.
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Sauce
- Mix Hellmann’s Real Mayonnaise with the finely chopped fresh herbs, cornichons, onion and capers. Season with mustard, salt and pepper.
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Salad
- Mix all ingredients and dress with a citrus vinaigrette
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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.
