Trash From Treasure: Salmon Burgers and Salmon Pate
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes (plus resting time)
Cooking time (for burgers) 10 minutes
Makes 1 very large container of pate or 4-6 burger patties (depending on size)
- 4 spring onion sticks (green and white)
- 2 garlic cloves, peeled
- 2 dill pickles
- 500g/1.1bs poached salmon meat*
- 4 tablespoons natural yogurt
- 2-3 teaspoons salt
- 1 teaspoon chilli flakes
- 10g fresh dill
- Finely grated zest from 1 lemon
- Black pepper
Buyer's tip: The salmon meat was from a bag of salmon offcuts. I bought a kilo of salmon offcuts for $4 (no heads) and simmered them in hot water until cooked, cooled them and picked out the bones. You can also use salmon fillets for this and this will save you time.
Step 1 - First blend the onion, garlic and pickles and then add in the remaining ingredients: salmon, yogurt, salt, chilli flakes, dill, lemon and black pepper. Blend until it becomes a smooth paste.
To make a pate: Simply place this mix (it is quite runny) in a pate terrine or a ceramic dish. Leave to refrigerate overnight where it will become firm.
To make salmon burgers: line 2 baking trays with parchment and scoop out 6-8 patties (depends on how big you make them, I match them to the burger bun size). Place in the freezer for 20 minutes to firm up and then roll in breadcrumbs or oat bran and then shallow fry. Serve with leaves of soft lettuce and mayonnaise mixed with dill.