It’s always a pleasure to meet other local food bloggers.
That’s 99% of the reason I started Whisk—I wanted to get to know the other food-loving people in this state that were crazy enough to share their adventures on the internet. Since launching last summer, Whisk has grown to have over 50 members, and one of those members in Inger, a Milwaukee-based blogger who is committed to eating natural, sustainable food.
She’s been writing her blog, the Art of Natural Living, for six years now and it’s full of recipes that caught my eye, so when I got paired up with Inger for our All Whisked Up challenge, I couldn’t have been more pleased. All Whisked Up is an opportunity for Whisk members to get to know each others blogs, cook each others food, and share it with our readers. We’ve done it twice before (and I’ve gotten to add Bahn Mi burgers and sesame noodles to my repertoire), and this time around I had a hard time settling on the recipe to recreate. There were just too many good options.
And then I landed on this Scandinavian Salmon Burger recipe, and the search was over. I love that Inger is part of a CSF (Community Supported Fishery), which is like a CSA but for fish. I love that this recipe uses simple, delicious ingredients and doesn’t require a lot of fuss.
But most of all, I love that making salmon burgers at home is a twenty minute affair.
Served with some greens on top of rye bread, this was a really lovely weeknight dinner. The recipe yields four big burgers, but I think these would be perfect as small appetizers as well.
I stayed pretty tried and true to the original recipe, swapping out only Panko bread crumbs for regular ones and increasing the amount of capers (because I just couldn’t help myself). For the original version, check out Inger’s blog.
- 4 tablespoons mayonnaise
- 1 tablespoon green onion, minced
- 1 teaspoon dill, minced
- 1½ pounds raw salmon, chopped
- 2 tablespoons green onion, minced
- 2 tablespoons capers
- 1 egg, beaten
- 2-4 tablespoons Panko bread crumbs
- 2 teaspoons dill, minced
- Kosher salt
- Freshly ground black pepper
- Olive oil for frying
- A couple handfuls of baby spinach or other greens
- 4 slices rye bread
- Additional dill for garnish (optional)
- Mix together mayonnaise, green onion, and dill. Set aside.
- In a large bowl, mix together salmon, green onion, capers, egg, 2 tablespoons bread crumbs, dill, salt, and pepper. If mixture feels very wet, add additional bread crumbs. Form mixture into four patties. It should be wet but stay together easily.
- Heat olive oil in a large skillet over medium high heat. Add patties and fry for about 4 minutes per side, until cooked through.
- Toast rye bread and slather with mayonnaise. Add some greens, then slide the salmon burger on top. Top with a sprig of dill, if desired, and serve immediately.
Recipe adapted from The Art of Natural Living.
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Ooooo, my salmon burgers never looked so good Vicky! Thanks for the lovely write-up and for all your efforts!
writes I WilkersonThanks for the recipe, Inger! I’ll be making this again soon, and thanks for reminding me how delicious rye bread is. Need to start getting that more often :)
writes VickyOh, we love salmon! That looks delicious!
writes AngieThanks Angie!
writes VickyOh wow! I’m just about as excited to make these as I am to learn about CSF and begin reading Inger’s blog!
writes LeekI know! I should sign up for a CSF, I’m getting to the point where I won’t need to leave my house for food.
writes VickyLove this!! We took a trip to Scandanavia last summer and there were tons of these little open-faced sandwiches called Smorbrod. This salmon-burger version looks awesome!
writes The Gourmet GourmandNice! I think open face is the way to go – more fish/less bread to fill up on. Although the rye bread is perfect with this!
writes VickyWow these look amazing! They look like the sort of dish you would find in a high end restaurant, what a great idea. I love salmon so I’m definitely going to make them.
writes Lucy @ Globe ScoffersNice! Report back :)
writes VickyOh yum!
writes erica banks krugThese turned out absolutely delicious! Even my 6 & 9 year old kids loved It all. Yum!
writes JennyThat is so good to hear! I am always on the look out for dinner options that work just as well for kids as adults!
writes Vicky