100 g pulled salmon
70 g beetroot skyr
10 cl gin
25 raw fennel salad
5 g dill
Lemon
Lime
Nordic Salmon Catch
Created byBenoit Vernaillen
Ingredients (for 1 portion)
1 Premium brioche pre-sliced
Difficulty
Advanced
Cooking Time
30 min
Price Range
€€€€€
Inspired by Scandinavian freshness, this burger highlights the taste of the sea and the land with a pulled salmon patty paired with a beetroot skyr. Enhancing its freshness and main flavours, gin, lemon, lime and dill are featured in the recipe.
Mise en place
< Max 1 day in advance >
Prepare the beetroot skyr: mix skyr with beetroot dices until you obtain a pink mixture. For extra flavour, add finely grated lemon & lime and a bit of gin. Store in the refrigerator.
Pickle the lemon & lime zest: zest the lemon and lime, blanche them and let them marinate in a mixture of white vinegar, water, sugar, and salt. Soak for at least 4 hours.
< Max 4 hours in advance >
Defrost the brioche bun (60’ at 22°C).
Preparation
Heat up the pulled salmon at 62°C .
Build up the burger starting with the beetroot skyr, followed by the salmon and to end with the zest, fennel salad and dill.
Tips from the chef
"You can also use cod fish instead of Salmon. Do not overbake the fish to avoid becoming too dry."
Did you know?
The Premium Brioche Bun offers a rich taste and tender, melt-in-the-mouth crumb. The durum flour adds a golden hue and nutty notes, while liquid sourdough enhances depth and complexity.
Hungry for more?
Discover our Gourmet Brioche Buns and similar recipes in our burger guide!
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