TischleinDeckDich Fishcake Burgers
| 40 g | TischleinDeckDich |
| 125 ml | vegetable stock |
| 6 – 8 | spelt rolls or ciabatta |
| 250 g | fresh or frozen salmon fillet |
| 1 | egg |
| 5 tbsps | oats |
| 1 tbsp | lemon juice |
| 1 tsp | mustard |
| dill to taste | |
| salt | |
| pepper | |
| ghee or frying oil for frying | |
| For the remoulade | |
| ½ tsps | chilli flakes (to taste) |
| 1 | small pressed clove of garlic |
| 90 ml | soya milk (room temperature) |
| 1 tbsp | juice of one lemon |
| ½ tsps | mustard |
| ½ tsps | paprika powder |
| 150 ml | rapeseed oil |
| herb salt | |
| mixed herbs to taste | |
| For the topping | |
| 2 | large scoops of pre-cooked beetroot |
| ½ | cucumber |
| 1 | avocado |
| 1 | large Spanish onion |
| 6 – 8 | salad leaves |
Defrost the salmon and cut or pluck into very small pieces. Pour the boiling vegetable stock over the TischleinDeckDich, cover and leave to soak for 5 minutes. Then mix with the salmon, egg, oats, lemon juice, mustard, dill, salt and pepper and mix well. Wash the cucumber, peel the avocado and the onion and slice them together with the beetroot. Wash the lettuce.
To make the remoulade, combine the chilli flakes, garlic, lemon juice, soya milk, mustard, and paprika in a tall container and purée with a hand blender. Move the blender up and down in the mixture while slowly adding the oil until the desired consistency is reached. Then fold in the herbs and season the remoulade with the herb salt.
With wet hands, shape the mixture into flat burgers approximately 6-8 cm in diameter and 1-2 cm thick. Heat the fat in the pan and fry the burgers on both sides until golden brown. Be careful when turning, the burgers break easily!
Briefly bake the rolls or ciabatta in the oven, then cut them open and spread both sides with the remoulade. Then top with lettuce, onions, avocado, beetroot, cucumber and a fishcake!