- 1 WHOLE SALMON
- 100 GRAM SEA SALT
- 50 GRAM SUGAR
- BUNCH OF DILL, chopped
- 1 TBSP FRESH MILLED PEPPER
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- 500 GRAM WHITE FISH FILLET
- BUNCH OF GREEN ONIONS, chopped
- 1 CLOVE GARLIC, mashed
- 100 GRAM SMOKED SALMON, chopped
- 6 TBSP BREAD CRUMBS
- 1 TSP SESAME SEEDS
- 200 GRAM COCONUT MILK
- 2 TBSP
GINGER SYRUP
- 1 LEMON, juice and rind
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Cut two fillets from the salmon,
as close to the bone as possible. Mix the salt with the sugar, the dill and
the pepper. Put one fillet on a plate, skin side down, distribute the salt
mixture over it, put the other fillet on top, skin side up. Put a plate on top
and put a heavy item on this plate, like a large can of beans. Put in the
fridge. Every twelve hours, turn the whole thing around 180 degrees (careful,
because fluid will drip out) for 3 days. Then cut the salmon in very thin
slices and serve. You can keep it in the fridge for a few more days or freeze
it (since it is a large quantity).
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Chop the fish fillet fine with the help of a
food processor and mix with the green onions, garlic and smoked salmon. Make
4 burgers. Mix the bread crumbs with the sesame seeds and roll the burgers
through, cover both sides. Fry 7 minutes on both sides. In the mean time,
mix the coconut milk with lemon juice and rind and ginger syrup and boil on
high heat for a few minutes. Pour the sauce over the burgers.
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