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Salmon Burgers with Dill Sauce
recipe
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London
Salmon Burgers with Dill Sauce
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
A Scandi-inspired recipe for salmon burgers that are light, flavorful, and moist. These burgers are comforting without being overly filling, making them a perfect pescetarian option for a BBQ or a versatile dish adaptable with various herbs and spices. Ideal for serving in pita bread, rye bread, or with a salad.
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You Need

4-6 servings
  • 750g (1lb 10oz) salmon, skinned
  • 4 spring onions, roughly chopped
  • 1/2 small bunch dill (approx 5 sprigs)
  • 1/2 small bunch parsley (approx 5 sprigs)
  • 1 large egg
  • 1 1/2 tbsp creme fraiche
  • salt and pepper to taste
  • 1 tbsp olive oil / groundnut oil for frying

  • Dill Sauce

    • 1 tbsp capers (rinsed and drained)
    • 1 tbsp wholegrain mustard
    • 1 tbsp each chopped chives & dill
    • zest & juice of 1 lemon
    • 1 clove of garlic, crushed
    • 120g (approx 1/2 cup ) Greek yoghurt
    • 60g (approx 1/4 cup) creme fraiche)
    • salt and pepper
    • drizzle of olive oil

    • How To

    1. Cube salmon into large dice.
    2. Place spring onions and herbs into the bowl of a food processor fitted with blade attachment and chop. Add cubed salmon and pulse until finely chopped, maintaining some texture.
    3. Transfer mixture to a mixing bowl. Add egg, creme fraiche, salt, and pepper, and mix, preferably using hands to maintain texture.
    4. Chill the mixture in the fridge for at least 30 minutes, up to 8 hours.
    5. Wet hands and form mixture into 6 patties. Chill again for approximately 30 minutes.
    6. Preheat a large frying pan or griddle over medium heat and add 1 tbsp oil. Fry patties for about 3 minutes on each side until cooked, avoiding frequent movement.
    7. Serve with dill sauce and enjoy!

      8. Dill Sauce

      1. Chop capers and add to a bowl with mustard, chopped dill and chives, lemon zest and crushed garlic.
      2. Stir through Greek yoghurt and creme fraiche and season with salt and pepper, a drizzle of olive oil and squeeze of lemon juice. 
      3. Taste and adjust seasoning. Cover and leave in fridge until ready to use.