Gastronomixs

Salmon burgers à la steak tartare

A cross between classic steak tartare and German round steak, prepared with salmon instead of beef. This fish lends itself perfectly to this method of preparation, thanks to its natural fats and mild flavour. Here we use green Tabasco sauce, which is quite a bit milder than the red version.

Salmon burgers à la steak tartare

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Ingredients

500-600

g

Norwegian salmon fillet, very fresh

2

 

shallots

1

tbsp

chives

2

tbsp

small capers

2

tbsp

cornichons

2

 

egg yolks

½

tsp

mace, ground

½

tsp

green Tabasco

½

tsp

Dijon mustard with tarragon, fine

½

tsp

Worcestershire sauce

 

 

butter, clarified

 

 

salt and pepper

Preparation method

  • Skin the salmon fillet.
  • Place a bowl over a larger bowl filled with ice.
  • Chop the salmon into small dice (brunoise) of 0.5x0.5cm and immediately transfer to the cold bowl on ice.
  • Chop the shallot, chives, capers, and cornichons very finely.
  • Beat the egg yolks quickly, combine with the finely chopped vegetables and season to taste with mace, Tabasco, mustard, salt, pepper, and Worcestershire sauce.
  • Fold this dressing into the salmon brunoise with a spatula, taste, and add additional seasoning if necessary.
  • Finally, add the chives.
  • Shape the mixture into small tartare and fry lightly in clarified butter.

Serving suggestions

  • As a composition with thick fries, home-made mayonnaise, and mesclun.
  • As part of a composition with several salmon creations.
  • Delicious with a nice white wine sauce. 

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