- 2 slices Toast
- 1 Onion
- 500 grams Salmon (skin removed)
- 1 medium Egg
- 1 tablespoon Mustard
- 1 teaspoon finely grated Lemon peel
- 2 teaspoons Lemon juice
- freshly ground pepper
- 4 Tomatoes
- 4 sheets Lollo Bionda (lettuce)
- 1 Red Onion
- 20 grams Pastry flour
- 3 tablespoons Vegetable oil
- 4 Hamburger buns
- 4 tablespoons Remoulade sauce
Soak the toast in a bit of water. Peel and finely chop the onion. Rinse the salmon and pat dry. Finely chop the salmon using a sharp knife. Mix the chopped salmon with the egg, mustard, onion, lemon zest and lemon juice. Squeeze the excess water from the toast and mix into the salmon. Season with salt and pepper and knead the mixture until smooth. Cover and refrigerate until well chilled.
Rinse and slice the tomatoes. Rinse the lettuce leaves and spin dry. Peel the onion and slice thinly.
Toast the burger buns on a grill pan. Shape the salmon mixture into patties and dust each patty lightly with flour. Heat the vegetable oil in a large pan and cook the salmon patties until golden brown, about 2-3 minutes per side. Spread the remoulade onto the toasted buns, layer the lettuce and red onion onto the bottom bun, then top with a salmon patty and sliced tomato. Place the top bun on top and serve with french fries, if desired.