Three Salmon's in a Bun

Updated: Mar 1, 2019

A delicious combination of salmon fillet, smoked salmon and canned salmon combined with a delicate touch of Japanese Gomasio.

Gomashio (also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds and salt. It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Some commercially sold gomashio also has sugar mixed in with the salt.

Gomasio Rare contains toasted sea salt and several different sesame seeds, including sesame with plum, (Ume).


Ingredients for five burgers

1.3kg salmon fillet, 5 slices cold smoked salmon, 3oogr canned salmon, 450gr Greek yoghurt, 1tbsp mayonnaise, ½ bunch chive, 1 tbsp chopped parsley, 1 tbsp chopped chervil, 1 cup grated cucumber, 1 ½ tsp Gomasio Rare, 75gr watercress, 75gr baby leave greens, 5 large burger buns, butter or olive oil, salt and pepper.

Rinse the salmon fillet under cold water and dry with some paper towel.

Take out the remaining fish bones (use a tea spoon or pliers).

Skin the fillet with a sharp knife, and cut in parts the size of your buns (salt & pepper).

Grate a cup of cucumber; add a teaspoon of salt to render the moisture (1 hour).

Brush the lemon under hot water to discard the wax layer and grate the zest.

Chop the chive, parsley and chervil finely.

Drain the grated cucumber; add to a bowl with the chopped herbs and the lemon zest.

Add the Greek yogurt (preserve 1 tbsp), pepper & salt and mix well (preserve in your fridge).

Drain the liquid from the canned salmon add 1 tbsp mayonnaise, 1 tbsp Greek yogurt and the gomasio, mix well and preserve in your fridge.

Add some butter or olive oil in a frying pan and sear the salmon fillets golden brown.

Toast the buns in a dry frying pan (the inside only)

Add some baby leaves greens on the bottom bun then add the cucumber sauce.

Place the fillet with the smoked salmon on top.

Add the canned salmon/gomasio mix, and finish with the watercress and the bun top.

Bon Appetite and let yourself go!



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© 2018 Wessel Woortman

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