Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- Salmon patties
*400g/ 14oz fresh salmon (4 fillets)
*2-3 tbsp milk
*1/2 burdock root
*150g/ 5oz ground pork
*1/2 tbsp ginger juice extracted from grated ginger
*1/2 cup (100ml) mayonnaise
*2 tbsp consommé
*1 tsp Japanese mustard
*Salt & pepper
*1 packet fresh dill leaves
*Sliced white bread
*Lettuce & salad herb mix
Dill sauce preparation
Finely chop dill. Put mayonnaise in a bowl. Add consommé, Japanese mustard, soy sauce, salt and pepper and mix well. Add dill and mix. Other aromatic herbs, including fresh basil and mint leaves, could substitute dill.
1 Cut bread with a pastry cutter or lid of can. Tear leftover bread with fingers to make crumbs. Remove skin and bones, if any, from the salmon fillets. Coarsely chop fillets before mashing with a knife.
2 Pour milk in bread crumbs and mix together. The bread will absorb the moisture.
3 Peel and shave burdock and soak in water to remove bitterness. Then drain thoroughly.
4 Mince onion.
5 Mix well salmon, ground pork, egg, bread crumbs and ginger juice in a bowl. Season with salt and pepper.
6 Add onion and burdock and mix together.
7 Shape mold into patties. They should be the same size as the cut out bread in diameter.
8 Heat vegetable oil in a frying pan. Pan-fry patties until browned on both sides and cooked through.
9 Toast bread. Layer lettuce leaf and salad herb mix on the bread, and place the cooked salmon patty.
10 Pour dill sauce on top, and cover with bread to make a burger.