A few weeks ago, we took another fishing trip with Fisherman John on Cayuga Lake, with the idea of spending one half-day focusing on carp, and another targeting landlocked salmon. The carp turned out to be too elusive for us to catch. We didn’t even see any, partly because of the chaotic weather this year — it was snowing the day before! The salmon fishing was going equally badly for the first 4 hours. I was starting to lose hope, when suddenly we got our first strike. Once the school was found, we promptly caught enough fish to feed our little family for a week, and even released a few, including the 25″ beauty you see on the picture.
Landlocked salmon are among the tastiest cold-water game fish one can catch in NY state, and the season lasts from ice-out through spring. In Cayuga Lake, they’re usually the same species as Atlantic salmon, but with a non-migratory life cycle. The flavor is similar to that of its sea cousins, but milder. The flesh is quite pale and turns almost white when cooked.
It came to me that while a burger made with beef requires a ground meat patty so that one can bite into it, a whole salmon fillet is tender enough that it doesn’t need to be ground. In fact, ground salmon often results in a dry or very fragile fish cake. This is why I’m using small portions of salmon fillet without additional processing. If purists object that it’s not a burger, then they can call it a hot sandwich!
I wanted to make a salmon burger that was easy enough to prepare, and of course with an Eastern European flavor — hence the warm potato salad, for one thing. The way I cook the salmon (on a plate, with butter, at a very low temperature) produces the best result. In my opinion this is even better than sous-vide, as it comes out slightly warmer and less soggy.
Yields 4 servings
18 oz peeled fingerling potatoes
2 oz butter
8 oz thinly sliced onions
1.2 oz cornichons
2.2 oz crème fraiche
0.6 oz whole-grain mustard
4 tsp finely chopped chives
- Place the potatoes in a pot with salted water, bring to a boil, and simmer until fully cooked. Drain, cut into large chunks, and reserve.
- Melt the butter with a little bit of water in a small saucepan. Add the onions, cover, and cook over low heat for 30-40 minutes, until very soft, stirring regularly.
- Heat a non-stick pan over high heat. Add the onions and the fat from the saucepan, then mix in the potatoes, and cook until golden brown, stirring constanly.
- Transfer the potatoes and onions to a bowl, and let cool for 5 minutes. Dry the cornichons with a paper towel, and cut into a brunoise. In a plastic container, combine the crème fraiche, mustard, and cornichons, then mix into the bowl.
- Serve immediately, with chopped chives sprinkle on top.
Yields about 8 servings
6 oz cleaned salmon fillet
1/4 tsp smoked salt
black pepper, ground
0.3 oz butter, sliced
2 oz heavy cream
0.5 oz lemon juice
- Season the salmon with the smoked salt and black pepper, then place on a plate with the slices of butter spread on the top and bottom sides. Cover the plate with plastic wrap, and cook in a 200 F oven until medium-rare.
- Transfer the salmon and any grease from the plate into a blender, add the cream and lemon juice, and process until smooth. Let cool and refrigerate.
Yields 4 servings
4 oz baby bok choy leaves
0.5 oz water
1.5 oz butter, sliced
black pepper, ground
4 portions of cleaned salmon fillet, about 4 oz each, trimmed into an octagonal shape
4 brioche buns, about 3.5″ diameter
4 oz salmon mousse
2 oz cream cheese
2 tsp finely chopped chives
- Place the baby bok choy leaves in a small saucepan with the water and 1/3 of the butter. Add some salt and pepper, cover with a lid, and cook over low heat until soft. Reserve.
- Season the salmon with salt and pepper, then place on a plate with the remaining slices of butter spread on the top and bottom sides. Cover the plate with plastic wrap, and cook in a 200 F oven until nearly done to your liking (I say nearly, because the fish will be finished in a frying pan). This will take between 10 and 30 minutes, depending on the plate you’re using, the thickness of the fish, and the doneness you want to reach.
- Heat a non-stick pan over medium heat, add the fat from the plate, and quickly sear the salmon on both sides.
- Toast the brioche buns. Spread the bottom halves with salmon mousse, and the top halves with cream cheese sprinkled with chives. Assemble each burger by stacking the salmon fillet and the drained bok choy leaves. Serve immediately.