The food is extra special when it's made from scratch. In this recipe you make small salmon burgers with burger buns and tzatziki. They can be heated on the grill.
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.
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.
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.
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.