so good you fall

The core is in the halves – as with the baked fillet, the middle one should also be pink, otherwise we will bite the sawdust. There are no eggs in these meatballs, which usually act as a binder – part of the mass is ground into a paste, and the proteins in it ensure that the largest pieces of salmon remain together in the desired shape.

Salmon burger

Salmon halves

  • 600g salmon fillet
  • 40 to 50g panko breadcrumbs
  • 6-8 anchovies
  • teaspoon of mustard
  • 2 small shallots
  • salt pepper

Remulada

  • 2 tablespoons of capers
  • 2 small pickles
  • 1 young onion
  • 6-9 tablespoons mayonnaise
  • 2 tablespoons of mustard
  • salt pepper

Another one

  • large tomatoes
  • iceberg lettuce
  • bombetke

Preparation

1. Remove the salmon bones with tweezers and the skin with a sharp knife and cut into large cubes. Peel the shallots and cut them into small cubes. Shake a quarter of the salmon, all the shallots, a teaspoon of mustard and the anchovies through a chopper. Grind everything together until you get a smooth paste.

2. Then add the remaining salmon to the grinder and mix it into the mass with a few short pulses. The pieces of salmon should be half a fingernail thick on the little finger. Add a pinch of pepper and the breadcrumbs. Taste and salt if necessary, then cover and chill for 20 minutes.

3. Remulada: you can use a chopper when preparing, but it is recommended to start the task with a very sharp knife – the sauce will have a more pleasant texture.

4. Finely chop the capers, cut the cucumbers into very small cubes. Rinse the young onions and first cut them into thin rings, then chop them finely – both the green part and the white part.

5. In a bowl, combine capers, cucumbers and chopped onions and add mayonnaise and mustard. Mix the sauce well, season with salt and pepper to taste.

6. Design: Use a round confectionery model or a larger round model for cookies. Lightly grease the inside with olive oil, then put it on a board and fill it with a quarter of the mass. Press well with your fingers and straighten it, then gently lift the model. Press down on the round polpet with your fingers until the size of a bomb. From the mass we form three more meatballs.

7. Cooking: put a saucepan with an intangible bottom on the fire. Heat well over medium heat, add a little olive oil. Cook the meatballs for two minutes on each side, preferably less than more. The goal is well-cooked meatballs with a pink core on the outside.

8. Serve: thinly slice the tomatoes, rinse the salad and grate. Cut the dumplings, make sure the bottom is not too thin and fry them in a pan at high temperature.

9. Coat the bottom of the can with a little remoulade and place a few lettuce leaves on top.

10. Add the halves on which to place the tomato slices. Coat the top of the bombet with a good spoonful of remoulade and place it on a burger.

We also recommend: Cake with elderberries and Greek yogurt (incredibly good)

We cook

We are Tjaša Vede and Blaž Mikuljan. The kitchen is the area in which we prefer to stay. Whether it’s satisfying chewing in taverns, enthusiastic culinary browsing while wandering, or coordinated creation on the battlefield of home cooking – we are always on the lookout for new ingredients, procedures and ways of preparing food. We are the complete opposite of the traditionalists. The preparation of traditional dishes remains the domain of our grandmothers, because they master them perfectly, and they too are happy to pamper us. But when it comes to the traditional recipe, we honestly spice it up in our own way. You can follow us on the midvakuhava.si blog.

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