Fishcakes – Fish Burger

Cut salmon into large cubes. Draw in the boiled stock for five minutes on the turned off stove top. Remove and drain well. Remove peel from potatoes, cut into cubes and soften in broth.

Mash salmon, soft potatoes and trout fillets in a baking bowl with a fork. Finely chop kitchen herbs and add with an egg white. Season with salt and pepper. Prepare everything, preferably by hand, into an even quantity. Form the burgers from it with clean hands.

Put breadcrumbs in a deep plate. Turn burgers in it to the other side. Fry in hot clarified butter over medium heat for four to six minutes on each side until golden brown.

In the meantime, mix both types of curds. Season to taste with salt and freshly ground pepper. Cut chives directly with scissors. Serve the fish cakes on plates, add the curd cheese and garnish with a salad bouquet and lemon slices.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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