These amazing salmon burgers are perfect for your summer barbecue.
For the dill, lemon and poppy seed brioche, in a bowl, combine warm water, warm milk, yeast and sugar. Let stand until foamy. In a separate bowl, beat one of the eggs. In a large bowl, combine the flours, salt. To the flour mixture, add the yeast mixture and beaten egg. Mix everything together until a rough dough forms. Add the lemon juice, zest and dill to the dough. Knead together. Knead in the butter until the dough is smooth and elastic. Shape the dough into a ball and leave in the bowl. Cover bowl with a clean, damp tea towel and let the dough rise in a warm place until it has doubled in size, (up to 1 hour). You can raise the dough in a very low warm oven. Line a baking sheet with baking paper. Divide the dough into 6 equal parts. Weigh each of the pieces of dough to get equal weight (125-150g). Shape the dough by gently flattening each piece like a pancake. Pull up the sides of the dough to the centre, pinching it together. Keep pinching until the ball is sealed. Flip the ball seam side down and gently roll into a smooth ball. Transfer to a parchment lined baking sheet. Repeat with remaining portions of dough. Cover the buns with a clean tea towel and let rise again in a warm place (30 minutes or until puffy and slightly risen). Preheat oven 200°C. Make the egg wash by beating the remaining egg. When the buns risen, gently brush each bun with egg wash and sprinkle on the poppy seeds. Place a shallow baking pan (lamington pan) on a lower shelf of the oven. Before the dough goes into bake, add some water to the pan (creates steam). Bake for about 15-20 minutes or until golden brown. Transfer to a cooling rack to cool.
For the salmon patties, cut salmon into small slices. Using six cookie cutters (10cm) on a plate, line the cut salmon into the cookie cutters, to shape the patties. Put the patties into the fridge to set for 15 minutes.
For the sauce, in a small bowl, combine dill, lemon juice and crème fraiche. Season with salt and pepper.
To assemble, preheat oven to 100°C. Heat the butter in a frying pan on a high heat. Fry each salmon patty on each side for 1-2 minutes until golden. Place the patties in the oven to cook through, 5 minutes. Cut the milk bread buns in half, and toast the cut sides of the bun in the frying pan. Spread sauce on the cut sides of the toasted buns. Place a salmon patty on the bottom of a cut bun; squeeze some lemon juice over the patty, top with rocket and then top with the top of the bun.
This recipe has not been edited or tested by the Bake Off Food Department
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