Ingredients
Preparation
- Preheat the oven to 220 °C.
- Cut the salmon into smaller pieces and mix in a food processor.
- Add curry, salt, potato flour and finely chopped chili and parsley.
- Stir in egg and gently dilute with milk.
- Fry a little test burger to see if it needs more seasoning.
- Make small burgers with a spoon and fry golden in a frying pan in a little oil for approx. 2 minutes on each side.
Burger buns
- Mix the dry ingredients for the burger buns.
- Heat the water to 37 °C and add oil.
- Dissolve the yeast in the water, and add the dry ingredients, a little at the time, to a firm dough.
- Let the dough rest for approx. 30 minutes.
- Make small buns, press down a little and place on a baking tray with baking paper.
- Let the buns rest for 10 more minutes.
- Brush the buns with milk and water, sprinkle with sesame seeds and bake in the oven for approx. 15 minutes.
Tzatziki
- Peel cucumber and grate coarse.
- Place the cucumber in a sieve, sprinkle with salt and let drain for approx. 1 hour.
- Grate garlic and mix with cucumber and yogurt.
- Taste with salt and pepper.
To serve
- Wash salad and tomato, and cut tomato into slices.
- Serve the salmon sliders with tzatziki, salad leaves and tomato slices.
Tip: Bring the salmon burgers to a barbeque. They only need to be heated on the grill for 2-3 minutes on each side.