Squid Ink Salmon Burger
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
For the buns:
Makes 8.
1 cup warm water
¼ cup warm milk
2 tsp active dry yeast (1 x 10mg bag)
2 tbls sugar
5x 4g squid ink sachets
2 large eggs
31/3 cups bread flour
2 teaspoons salt
6 tbls unsalted butter, softened.
black sesame seeds (optional)
In a measuring cup or jug, combine the warm water, milk, yeast, sugar and squid ink. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In the bowl of a stand mixer, add the flours, salt and 2 tablespoons of butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
Stir in yeast mixture and beaten egg. Run the mixer on medium-low until a dough begins to form –about 6–8 minutes.
While the mixer is running, add a tablespoon of butter, once it has been fully incorporated add another tablespoon and continue until all the remaining butter has been incorporated.
Continue to mix/knead the dough until it pulls completely away from the sides of the bowl.
Shape the dough into a ball and place it into a large bowl (it will be sticky and wet). Cover the bowl with a cling film, and let the dough rise in a warm-draft-free place until it has doubles in size about 1 hour. Be careful not to place it directly in the sum=n or too a hot a place as it can begin to cook on the outside.
Using a dough scraper (or chef’s knife), divide the dough into 8 equal parts.
To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it’s easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a baking tray, placing them about 5cm apart. Place in a bin bag, or cover loosely with cling film and let the buns rise in a warm place for about 30–45mins, or until puffy and slightly risen.
To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.
Preheat your oven to 200degrees Celsius. Bake for about 15–20 minutes or until they have a hollow sounds when tapped at the base. Transfer to a wire rack to cool completely.
For the salmon patties:
makes 4
500g/ 18 oz salmon fillet
1 tablespoon chopped coriander
1 chile, seeds removed and finely chopped
zest of a lemon
juice of half a lemon
¼ cup bread crumbs
1 egg, beaten
pepper and salt, to taste
Finely chop the salmon fillet either by hand or in a food processor – I like to chop it by hand to keep the texture of the salmon, the food processor can make it a bit gloopy if processed too long so only pulse it a few times.
Mix in the remaining ingredients.
Place in the fridge for about 20 minutes to firm.
Form into 4 patties. Cover with cling film and set in the fridge for another 15–20 minutes to firm again.
When ready to cook, fry or grill for a bout 3–4 minutes on eat side.
To serve, spread some mayonnaise over the base of a squid ink brioche bun, top with cucumber ribbons, followed by a salmon patty, then some tomato slices and lastly, some micro herbs or lettuce.
From food-monger.com