How To make Smokey Salmon Burgers
418 g Canned pink Alaska salmon
450 g Cold mashed potato
175 g Raw potato -- grated
1 t Vegetable oil
50 g Bacon, preferably smoked
- chopped Oil for frying 10 Soft round rolls
FOR SERVING:
Salad and relishes
Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon. Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker. Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4 burgers at one time or the pan will be too crowded
to turn them over easily.) Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes. Makes 10-12. Approx. 380 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
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SMOKEY Salmon Cakes - The project which should never have happened
SMOKEY Salmon Cakes - The project which should never have happened but in a way I'm glad it did...
This project came about because I had the misfortune to purchase the world’s worst two pieces of salmon from a local supermarket in the vain hope that value would not impact on quality. I was a Lidl dissapointed in this fish to say the least.
I was hoping to cure the salmon using a kit I received from ProQ Smokers but alas, that one will have to wait. How wrong was I? the old adage of you get what you pay for stands up in this instance as this salmon was fit for the blender and fish cakes or more accurately salmon cakes, i=or if I want to make them more relevant to the channel Smokey Salmon Cakes.
Here is the full ingredients list
1Kg Salmon skin removed
600g Potato (for the mash
1 whole red chilli without the seeds
1 thumb sized piece of ginger (peeled)
1 peeled stick of lemongrass
2 cloves of garlic
a small bunch of coriander
1 whole Lemon juice and zest
Salt & Pepper to taste
Table flour.
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Use a BBQ rub to season your ribs and create your own Guinness based BBQ Sauce - the cooking time depends on the size of your ribs - these were 2kg so if you follow our times roughly and keep the temperature down at around 120 degrees Celsius, you won't go far wrong!
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