Salmon Burgers With Rémoulade and Fennel Slaw Recipe
"Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to medium-rare deliciously seasoned salmon within. Served on soft toasted brioche buns that are spread with a creamy rémoulade sauce and topped with a fresh fennel and radicchio slaw, the potential of a salmon burger has finally been realized...."
INGREDIENTS
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For the Salmon Patties:
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1 1/2 pounds boneless, skinless salmon (680g), very finely chopped by hand
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3 tablespoons minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon
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1/4 teaspoon ground coriander seed
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1 (1-inch) knob fresh peeled ginger, grated
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Kosher salt and freshly ground black or white pepper
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For the Rémoulade:
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1/2 cup plus 2 tablespoons mayonnaise (150ml)
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1 tablespoon drained brined capers, minced
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4 cornichons, minced (about 1 1/2 tablespoons)
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2 1/2 teaspoons minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and 1/2 teaspoon minced tarragon
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2 teaspoons fresh juice from 1 lemon (10ml)
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1 teaspoon Dijon mustard (5ml)
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1/2 teaspoon drained prepared horseradish
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Kosher salt and freshly ground black pepper
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For the Slaw:
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1 3/4 ounces peeled celery root (50g; from 1 small root), julienned
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1 3/4 ounces shredded radicchio (50g; from 1 small head)
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1 3/4 ounces fennel (50g; from 1 small head), julienned
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Extra-virgin olive oil, for drizzling
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Fresh juice from 1 lemon, for drizzling
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Kosher salt and freshly ground black pepper
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For Cooking and Serving:
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1 cup panko bread crumbs
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1/4 cup vegetable oil (60ml)
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4 brioche hamburger buns, buttered and toasted
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