Salmon Burger

This burger is a fantastic invention. Although it is not Scandinavian, we have taken to it with passion because we love everything that has minced meat and comes with bread. What then could be more natural than putting our most famous fish, the salmon, in a burger?

Recipe Author:
Trina Hahnemann
The Scandinavian Cookbook
Photography by Lars Ranek
Reproduced courtesy of Quadrille publishing


Category:  Main Course  - 


For 4 people


  • Focaccia
  • 25 g fresh yeast
  • 700 ml cold water
  • 1 tbs honey
  • 4 tbs olive oil
  • 2 tsp salt
  • 500 g rye flour
  • 500 g plain wheat flour
  • 1 tbs coarse sea salt
  • pepper
  • Burger
  • 700 g salmon fillet
  • 1 spring onion, chopped
  • 1 tbs capers, chopped
  • 1 egg, beaten
  • 2 tbs fresh breadcrumbs
  • oil, for frying
  • 2 tbs mayonnaise
  • 1 tbs creme fraiche
  • 2 tbs finely chopped chives
  • 1 tsp lemon juice
  • Serve
  • lettuce leaves
  • 2 tomatoes, sliced
  • chives, to garnish

Salmon Burger Directions

  1. 1. To Make the focaccia, dissolve the yeast in the water. Add the honey, half of the olive oil and then 2 teaspoons of salt and stir again. Mix in both flours to form a very wet dough, then stir well with a wooden spoon for 10 minutes or, if you are using an electric mixer, let it run for 5 minutes. Scrape the dough out into a container, cover it and leave in the refrigerator until the next day.
  2. 2. Preheat the oven to 225 degrees C (Gas 7). Line a 30x40cm baking tray with baking paper. Take the dough and press it into the tray as evenly as possible, then press 'dimples' in the surface. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt.
  3. 3. Bake the focaccia for 10 minutes, then turn the heat down to 200 degrees C (Gas 6) and continue baking for another 20 minutes or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.
  4. 4. Remove the skin from the salmon and use a large knife to chop the flesh until it is finely minced. Put the salmon in a mixing bowl and add the spring onion and capers. Fold in the egg, breadcrumbs, and some salt and freshly ground black pepper.
  5. 5. Carefully shape the mixture into four large burgers. Heat the oil in a frying pan and cook the burgers over a medium heat for 4 minutes on each side - be careful when turning them as they are very delicate.
  6. 6. Mix all the ingredients for the dressing together in a small bowl, seasoning to taste with salt and pepper.
  7. 7. Cut four slabs from the rye focaccia and half each one horizontally. Save the rest of the bread for another meal. Spread the dressing over the cut side of each piece of bread, then on some lettuce, a salmon burger, some sliced tomatoes and a sprinkling of chives, and sandwich with the remaining bread. Serve immediately with cold beer.