Salmon Burgers

Name: Salmon Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 grams fillets, poached, drained and flaked.; 2 cups mashed potato.; 1 small onion, finely chopped.; 1 stalk celery, chopped.; ½ teaspoon salt.; ¼ teaspoon mustard.; ¼ teaspoon freshly-ground pepper.; 3 tablespoons tomato sauce.; 1 egg.; 3 hamburger buns.

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:30 minutes Difficulty:1

Ingrediants:

250 grams fillets, poached, drained and flaked.
2 cups mashed potato.
1 small onion, finely chopped.
1 stalk celery, chopped.
½ teaspoon salt.
¼ teaspoon mustard.
¼ teaspoon freshly-ground pepper.
3 tablespoons tomato sauce.
1 egg.
3 hamburger buns.

Directions:

Mash salmon with other ingredients to make a firm, even mixture.
Shape into six flat patties and place on a lightly-greased barbecue.
Fry quickly on both sides until golden brown.
Split the buns in half.
Place a salmon patty on each; garnish with sliced tomato and gherkin.

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Salmon
Salmon Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa.
While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting.
Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets.
Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why.
For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.