Salmon trout burgers

Recipe for salmon trout burgers was inspired by one of Jamie Oliver’s. I have changed a few things to adjust it to the likings of my family.

I used salmon trout which can be a good and more cost-effective replacement for salmon. Also if you aren’t able to buy wild salmon, it’s much better to buy some local fresh fish.

Chop the fish into small chunks (pea-sized) and season well with salt and pepper. Add grated ginger, a finely cut red onion, spring onions and plenty of lemon zest. Make sure you have kept the lemon in cold water for some time before using it. Mix well and make 2cm thick patties. Fry them on medium-high heat for 2 minutes each side, or until nicely golden.

They match fantastically with chilly jam. You can serve it separately, or add to the pan just when you’re almost done with frying. As a side dish, I made boiled potatoes, gilded a little bit on butter, and boiled chard (boil it for only 3 minutes in salted water and drain well).

Kids love those salmon trout burgers. Ginger and lemon zest give that refreshing note if you use the kind of fatty fish. You can make them in 5 minutes. You can boil the potatoes a few hours before and then just give them a butter glaze for a few minutes.

If you like chard try to make my chard and quinoa moussaka as well 🙂