Salmon burger with marinated fennel, tartar sauce, bitter onion accompanied by French fries.

Serves 2

For the fennel:

1 fennel, finely cut in mandolin

1 lemon, juice and zest

1 tablespoon of olive oil

1 tablespoon paprika

For the burger:

2 salmon burgers

2 brioche buns for burgers

1 red onion, spicy

1 bunch of fresh coriander

1 packet of valerian

For the tartar sauce

250 g mayonnaise

2 tbsp finely chopped pickled cucumbers

1 tbsp lemon juice

1 tbsp dill, finely chopped

1 tbsp onion, finely chopped

1 tbsp  capers

1 tbsp of mustard

1 tsp vinegar

Salt & pepper

In a bowl, place the pine nuts with the lemon juice and lemon zest, olive oil and paprika and mix. Allow to marinate for 30 minutes. For the tartar sauce, place all the ingredients in a bowl and mix well.

Heat a grill pan over medium heat and sauté the burgers for 4-5 minutes, turning several times.

Spread the tartar sauce on the bottom bun of the burger, add some of the fennel, a little cilantro, top with the salmon burger, bitter onion, some valerian and close with the top bun.

Serve with French fries and the marinated fennel. Serve with the remaining tartar sauce.