Ruben Salmon Burger

Method

1. Prepare the pickle liquid by bringing 100g of sugar, 200g of apple cider vinegar, 300g of water, fennel seeds, cloves, mustard seeds, and 3 garlic cloves to a boil.
2. Slice the red onion into thin rounds, pack them tightly into a glass jar, and pour the boiling liquid over them. Close the jar, flip it upside down to create a vacuum seal, and let it cool.
3. Make the mayonnaise by blending one egg, lemon zest, the juice of half a lemon, and a pinch of salt while slowly drizzling 220ml of seed oil from the bottom up until emulsified.
4. Combine the homemade mayonnaise with strained Greek yogurt, whole-grain mustard, and finely chopped fennel fronds. Season with additional salt and lemon zest to taste.
5. Cut the salmon into two uniform blocks (lingotti), removing the dark, bitter part that was attached to the skin.
6. Prepare a batter by mixing water, one egg, salt, and paprika. Place flour in a separate dish and drizzle a few drops of the batter into the flour to create crunchy lumps.
7. Heat seed oil to 180°C. Dip the salmon blocks into the batter, coat thoroughly with the lumpy flour mixture, and deep fry until crispy and golden.
8. Lightly toast the burger buns. Spread a generous layer of the yogurt-mustard sauce on the bottom bun, place the fried salmon on top, garnish with the pickled onions and extra fresh fennel fronds, and close the burger.