Salmon Sliders
Nutritional values
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 small carrot
- ½ Cucumber
- salt
- 1 stale White roll
- 1 shallot
- 1 tsp grated ginger
- 4 Tbsps vegetable oil
- 18 ozs Salmon
- 1 egg
- 2 Tbsps freshly chopped Dill
- 2 Tbsps breadcrumbs (as need)
- cayenne pepper
- 8 slices Baguette
- 6 ozs Sour cream
- 1 splash lemon juice
- 8 caperberry
Preparation steps
Peel carrot and cut or slice into thin strips. Peel cucumber, core and cut into strips. Sprinkle the cucumber with salt and allow to drain.
Soak the roll in a little lukewarm water. Peel the shallots, chop finely and sauté until translucent with the ginger in 1 tablespoon hot oil. Then remove from heat.
Rinse salmon, pat dry, and finely dice or chop. Mix well with the shallot-ginger mixture, egg, dill, and soaked bread (squeezed of excess liquid). Knead, adding breadcrumbs as needed to achieve a moldable mixture.
Season with salt and cayenne pepper to taste and shape into 8 burgers.
Preheat the oven broiler.
Toast the baguette slices on a parchment paper-lined baking sheet, turning halfway through toasting, until crisp, about 5 minutes.
Cook salmon burgers in remaining hot oil on both sides about 3-4 minutes each side. Squeeze the cucumber and mix with the carrot. Add sour cream, mix well and season with salt and lemon juice.
Serve each salmon burger on a slice of baguette and top with cucumber sour cream. Serve garnished with capers.
