Smoked-salmon burger bagel with egg and caper relish, and quark and sweet mustard cream

Name: Smoked-salmon burger bagel with egg and caper relish, and quark and sweet mustard cream
Ingredients: 2 large potatoes, peeled; 1 small onion, finely chopped; 250 g skinless, boneless white fish fillet (e.g. haddock, cod, halibut); 250 g skinless, boneless white fish fillet (e.g. haddock, cod, halibut); 250 g skinless, boneless white fish fillet (e.g. haddock, cod, halibut); 250 g skinless, boneless white fish fillet (e.g. haddock, cod, halibut); 250 g skinless, boneless white fish fillet (e.g. haddock, cod, halibut); 250 g smoked salmon, coarsely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; oil for cooking; flour for dusting

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Smoked salmon set on a lightly toasted bagel, topped with cream cheese, tiny sliced shallots and capers is a classic Jewish speciality. Taking this theme I have created an alternative made from potato and smoked fish. Easy to prepare and extremely healthy!

Ingredients

2 large potatoes, peeled
1 small onion, finely chopped
250 g

Fish course
Burger
Pescatarian

Method

Using a grater, coarsely grate the potatoes and place in a cloth, then squeeze out the excess water. Place in a bowl, and add the onion.
Place the white fish and smoked salmon in a food processor with a little freshly ground black pepper. Whiz quickly to a smooth paste, then remove and add to the potatoes and onion. Adjust the seasoning.
Shape into 4