Ingredients
- 500-600 g skinless salmon
- 1/2 cup double cream
- 2 tablespoons cornstarch
- 2 tablespoons chopped shallots
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 sesame seed burger buns
- 250 g smoked cheese - Gouda, Farmer’s, or Jarlsberg cheese, cut into 6 slices
- 6 tablespoons pickle relish
Preparation
Cut salmon into small pieces. Use a blender or food processor to coarsely ground the salmon. In a mixing bowl mix together ground salmon, cream, cornstarch, shallots, chives, parsley, salt, and pepper until well blended.
Shape salmon mixture into six burgers. Place them on waxed paper, gently coat with oil, cover and refridgerate for 5 minutes.
Preheat grill and cook the burgers for 6 to 8 minutes or until well-done, turning once halfway through grilling time.
Arrange each burger on a bun, top with one slice of smoked cheese and 1 tablespoon of pickle relish. Serve with a salad.
