Waffle-Salma Salmon Burger with Jerusalem Artichoke Fries

by Simen Vatne
Fish
Gluten-free
60 min
Waffle-Salma Salmon Burger with Jerusalem Artichoke Fries

ingredients

  • 3/4 dl sour cream
  • 1 pinch black pepper
  • 2 x Jerusalem artichoke
  • 1 1/4 dl sun flower oil
  • 1/2 dl water
  • 1/4 x lemon
  • 25 g sugar
  • 1/2 x red onion
  • 20 g rocket
  • 1 x salmon burger pattie

method

  1. Make waffles as usual but reduce the amount of sugar to 1/4. Bake the waffles and let them dry for half an hour on a baking sheet so that they become a little crispy.
  2. Mix together sour cream and pepper. Add salt and lemon juice to taste.
  3. Scrub the Jerusalem artichokes well and cut into thin slices with a mandolin or knife. Let them soak in cold water before you dry them well with a kitchen towel. Fry in sunflower oil over medium-high heat until golden. Sprinkle with salt.
  4. Boil the water together with lemon juice and sugar. Let cool.
  5. Cut the red onion into strips and add to the lemon-sugar water. Let set for about 30 minutes. You can also make this the day before.
  6. Fry the burger on both sides for about 2 minutes, and serve in a waffle with sour cream, pickled red onion and rocket.
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