Foryoueats: Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Name: Foryoueats: Salmon Burgers With Rémoulade and Fennel Slaw Recipe
Total time: 40 min
Ingredients: 1 1/2 pounds boneless, skinless salmon (680g), very finely chopped by hand; 3 tablespoons minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon; 1/4 teaspoon ground coriander seed; 1 (1-inch) knob fresh peeled ginger, grated; Kosher salt and freshly ground black or white pepper; 1/2 cup plus 2 tablespoons mayonnaise (150ml); 1 tablespoon drained brined capers, minced; 4 cornichons, minced (about 1 1/2 tablespoons); 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; 2 teaspoons fresh juice from 1 lemon (10ml); 1 teaspoon Dijon mustard (5ml); 1/2 teaspoon drained prepared horseradish; Kosher salt; freshly ground black pepper; 1 3/4 ounces peeled celery root (50g; from 1 small root), julienned; 1 3/4 ounces shredded radicchio (50g; from 1 small head); 1 3/4 ounces fennel (50g; from 1 small head), julienned; Extra-virgin olive oil, for drizzling; Fresh juice from 1 lemon, for drizzling; 1 cup panko bread crumbs; 1/4 cup vegetable oil (60ml); 4 brioche hamburger buns, buttered and toasted

foryoueats.com

This recipe for salmon burgers with rémoulade and fennel slaw is a delightful and refreshing take on a classic burger. The salmon patties are seasoned with fresh herbs, ginger, and coriander, and...

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Ingredients

1 1/2 pounds boneless, skinless salmon (680g), very finely chopped by hand
3 tablespoons minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon
1/4 teaspoon ground coriander seed
1 (1-inch) knob fresh peeled ginger, grated
Kosher salt and freshly ground black or white pepper
1/2 cup plus 2 tablespoons mayonnaise (150ml)
1 tablespoon drained brined capers, minced
4 cornichons, minced (about 1 1/2 tablespoons)
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
2 teaspoons fresh juice from 1 lemon (10ml)
1 teaspoon Dijon mustard (5ml)
1/2 teaspoon drained prepared horseradish
Kosher salt
freshly ground black pepper
1 3/4 ounces peeled celery root (50g; from 1 small root), julienned
1 3/4 ounces shredded radicchio (50g; from 1 small head)
1 3/4 ounces fennel (50g; from 1 small head), julienned
Extra-virgin olive oil, for drizzling
Fresh juice from 1 lemon, for drizzling
1 cup panko bread crumbs
1/4 cup vegetable oil (60ml)
4 brioche hamburger buns, buttered and toasted