Fable's BC Salmon Burger with Chili Mayo and Pickled Cucumbers

Freshline Staff -

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Jeremy Kersche, Chef de Cuisine from Fable: Jeremy has been working in the food industry for over 16 years. His interest in cooking sparked when his 6th grade class took a field trip to a culinary school. His favourite dish to cook is fresh pasta or home cooked meals for his family. When Jeremy is not cooking, he enjoys biking, exercising, and playing sports. You can have a taste of Jeremy’s skill and technique at Fable on West 4th Avenue in Kitsilano.

Prep Time: 1 Day

Serving Size: Serves Two Adults

Skill Level: Moderate

Ingredients

  • 4 egg yolks
  • 1 tsp. of dijon mustard
  • ¼ cup of white vinegar
  • 2 cups of white wine vinegar
  • Pinch of salt
  • 5 cloves of garlic
  • 3 tbsp. of fermented chili
  • 1 shallot
  • Pinch of pepper
  • 3 cups of grapeseed oil
  • 2 tbsp. of cilantro
  • 1 cup of sugar
  • 2 tbsp. of salt
  • 1 cucumber
  • 2 Brioche buns
  • Sprouts
  • Crispy shallots
  • 250g line-caught BC sockeye salmon fillet
Shop Chef-Quality Ingredients

Instructions

Chilli Mayo

  1. Combine 4 egg yolks, 1 tsp. of dijon, ¼ cup of white vinegar, a big pinch of salt, 1 minced clove of garlic, 3 tbsp. of fermented chili (or your favourite chili sauce) in a food processor.
  2. Slowly trickle in 3 cups of grapeseed oil until all oil is emulsified.

BC Salmon Patty

  1. Dice 250g of sockeye salmon and combine with 1 finely diced shallot, a pinch of salt, freshly ground pepper, a splash of olive oil and 2 tbsp. of chopped cilantro and mix together.
  2. Shape into patties and allow to sit in the fridge for about 2 hours, up to overnight, to make it easier to sear and grill.

Pickled Cucumbers

  1. In a small pot on medium heat, mix 2 cups white wine vinegar, 1 cup sugar, and 2 tbsp. salt. Heat just until sugar and salt is dissolved.
  2. While mixture is cooling, slice 1 cucumber, chop a handful dill, and mince 4 cloves of garlic, and place into a jar or container.
  3. Once liquid is cooled, pour over cucumber, and refrigerate overnight.

Assembly

  1. Toast your favourite brioche bun and spread chilli mayo on the bottom bun. Stack grilled salmon patty, pickled cucumbers, sprouts, cilantro, and crispy shallots and enjoy!

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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