Whilst nothing beats a classic burger enjoyed with a side of crispy fries, this salmon burger makes a welcome twist on this favourite meal. The airbag farina adds a golden, extra crispy texture that sits so well with the salmon. The crab coleslaw and fresh salad make the perfect accompaniments.
Salmon burger coated with airbag farina
3 hot-smoked salmon fillets, skinned
4 spring onions, finely chopped
4cm piece fresh ginger, grated
1 tbsp light soy sauce
zest and juice of ½ lime
150g cold mashed potato
small handful fresh coriander, finely chopped
2 egg whites
150g Sosa airbag farina
Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato, salt and pepper and coriander.
Form into 4 burgers, then chill for 20 minutes.
Roll in egg whites and then roll through the air bag farina.
Pre heat the sunflower oil in a fryer to around 180°C.
Place the salmon patties into the oil and cook until a golden colour.
Crusty roll (using home gourmet yeast)
280g (10oz) strong white flour
2 tsps caster sugar
2 tsps salt
55g (2oz) butter
300ml (10 fl oz) warm water (200ml boiling topped with 100ml cold)
1 tbsp olive oil
Put everything bar the olive oil and water in a bowl and give it a little stir through.
Make a well in the centre of the mix and add the water and olive oil and mix well. Use a spoon to do this until the dough pulls together and then take it out and drop it onto a floured surface.
Knead the dough for between 7 to 10 minutes until the dough becomes like elastic.
Tear off into 6 even-sized bits of dough, or more if you want smaller rolls.
Roll each piece of dough in the palms of your hands for a few seconds to get a ball shape and then place it onto a baking tray.
Once the dough is on the tray wrap some cling film loosely over the top to ensure dough is covered and leave to expand.
Leave for around 45 minutes and it should double in size.
Pre heat the oven to 230°C.
Bake for 10 minutes then drop down to 200°C for 20 minutes.
1 small white cabbage, shredded
1 thinly sliced bell pepper
1 thinly sliced carrot
1 medium red onion, sliced
450g fresh white crab meat
32ml olive oil
32ml white wine vinegar
½ tsp garlic powder
4 tbsps mayonnaise
pinch of salt
2 drops of tobacco sauce
In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and tabasco.
Pour the dressing over the vegetables and mix until coated.
Serve immediately or refrigerate until ready to serve.
Tomato and lemon confit salad
6-8 ripe tomatoes
1 red onion, very finely sliced
2 tbsps capers, soaked in cold water for 10 mins, then drain
50g rocket and watercress mixed leaves
handful fresh parsley, chopped
handful fresh coriander, chopped
handful fresh mint, chopped
1 tsp paprika
3 tbsps olive oil
juice of ½ lemon, to taste
salt and pepper
Put all the ingredients in a serving bowl and toss together adding lemon juice and seasoning to taste.
Serve at room temperature.
Once all elements are ready to serve place the burger in the freshly baked bun, place a generous helping of the coleslaw on top (make sure you only add the crab to the mixture just before serving) place next to the salad and serve.