Nordic Salmon Catch

Inspired by Scandinavian freshness, this burger highlights the taste of the sea and the land with a pulled salmon patty paired with a beetroot skyr. Enhancing its freshness and main flavours, gin, lemon, lime and dill are featured in the recipe.

Mise en place

< Max 1 day in advance >

Prepare the beetroot skyr: mix skyr with beetroot dices until you obtain a pink mixture. For extra flavour, add finely grated lemon & lime and a bit of gin. Store in the refrigerator.

Pickle the lemon & lime zest: zest the lemon and lime, blanche them and let them marinate in a mixture of white vinegar, water, sugar, and salt. Soak for at least 4 hours.

< Max 4 hours in advance >

Defrost the brioche bun (60’ at 22°C).

Preparation

1. Heat up the pulled salmon at 62°C .

2. Build up the burger starting with the beetroot skyr, followed by the salmon and to end with the zest, fennel salad and dill.