🍽️ Salmon-Corn Burgers with Homemade Remoulade

Name: Salmon-Corn Burgers with Homemade Remoulade
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g salmon fillet; 1 spring onion; 3 tbsp corn kernels (can); 1 tsp tomato paste; 1 egg; 2 tbsp breadcrumbs; salt; cayenne pepper; 2 tbsp rapeseed oil; 2 tomatoes; 4 lettuce leaves (e.g. Batavia); 4 ciabatta rolls; 1 tsp curry extract; 2 hard-boiled eggs; 2 gherkins; 1 tbsp capers; 2 tbsp freshly chopped parsley; 50 g mayonnaise; 150 g sour cream; lemon juice; salt; pepper

629 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g salmon fillet
1 spring onion
3 tbsp corn kernels (can)
1 tsp tomato paste
1 egg
2 tbsp breadcrumbs
salt
cayenne pepper
2 tbsp rapeseed oil
2 tomatoes
4 lettuce leaves (e.g. Batavia)
4 ciabatta rolls
1 tsp curry extract
2 hard-boiled eggs
2 gherkins
1 tbsp capers
2 tbsp freshly chopped parsley
50 g mayonnaise
150 g sour cream
lemon juice
salt
pepper

Instructions

1. Rinse the salmon under running water and pat it completely dry with kitchen paper.
2. Cut the salmon into small pieces.
3. Pulse the fish pieces in the blender briefly so they remain slightly chunky.
4. Trim the spring onions and chop them very finely.
5. Drain the corn well in a sieve.
6. Mix the chopped salmon with the spring onions, corn, tomato paste, egg, and breadcrumbs to form a homogeneous mixture.
7. Let the patty mixture rest for about 15 minutes.
8. Boil the eggs until hard, peel them, and chop them finely.
9. Finely chop the gherkins and capers as well.
10. Stir the chopped eggs, gherkins, capers, egg, parsley, and mayonnaise into the sour cream.
11. Season the remoulade sauce to taste with lemon juice, salt, and pepper.
12. Season the salmon mixture generously with salt and pepper.
13. Form four equal-sized patties from the mixture.
14. If the mixture seems too wet, add a little more breadcrumbs to make it firmer.
15. Heat the rapeseed oil in a large, non-stick pan.
16. Fry the patties on both sides for 3 to 4 minutes each until golden brown.
17. Wash the tomatoes, remove the hard stem ends, and cut them into 8 thick slices.
18. Wash the salad and shake it dry.
19. Slice the buns open.
20. Place the salad leaves on the bottom half of the buns.
21. Brush the cooked salmon patty with ketchup.
22. Place the patty on the buns.
23. Top the burgers with the tomato slices and a dollop of remoulade.

Nutrition per serving

kcal: 629
Protein: 33 g · Fett/Fat: 38 g · Carbs: 38 g