Fish burger with herbs
Salmon is the perfect fish for this recipe due to its flavour and nutritional properties, but you can also use other kinds of fish, including more than one kind at once. The result is a delicious dish you can prepare beforehand, as it's great even when lukewarm.
When made into tiny portions, fish burgers are a great finger food, for a delicious aperitif.
For 6 medium burgers
60 g Le Naturelle egg whites
200 g potatoes
350 g fresh salmon
2 tablespoons flour
The zest of half a lemon
Basil and parsley to taste
Extra-virgin olive oil
Put the potatoes in a pan filled with cold water and set it to a boil. Meanwhile, remove the salmon skin and bones and use a sharp knife to chop it into ground meat. This will also help you find any bones you may have missed before.
Chop the parsley and the basil finely and slice the chives into small bits. Grate the lemon for its zest. Peel the hot potatoes and mash them with a fork. In a bowl, mix the ground fish and the mashed potatoes, add the flour, the herbs and the lemon zest, and finally the egg whites. Salt and pepper to taste.
Mix well to amalgamate perfectly. Use a cookie cutter to create the burgers and place them on a sheet of parchment paper. Let them rest in the fridge for 15 minutes.
In a non-stick pan, heat up 3 tablespoons of EVOO, then cook the burgers until golden on both sides - a few minutes are enough.
Finish cooking them in the oven, at 160° C, for another 5 to 6 minutes.