Who said burgers have to be made with meat?? I love a good veggie burger and I love a fish burger even more. These sliders are made with fresh salmon, home-made buns, vegetables and home-made aioli, so besides being utterly delicious they are also fully home-made and they are a healthier take on regular sliders. The salmon patties are really tasty and I like to eat them on their own too, for a lower carb option. I blended 2/3 of the salmon and cut the remaining 1/3 with a knife to give them a bit more texture and this worked really well. The home-made aioli adds a touch of freshness to each bite and the buns… well, those are so soft and airy, you will be left wanting for more! These sliders make a fantastic lunch idea and are great for when you are entertaining friends. You can pair them with my Patatas Alioli like I did! Also, if you like sliders, don’t forget to check out my Alpine Sliders! Enjoy!
Salmon Sliders with Aioli
A delicious recipe perfect for entertaining: Salmon Sliders with home-made Aioli!
- 50 ml – 3 tbsp milk warm
- 7 gms – 1 tbsp active dry yeast
- 2 ½ tbsp sugar
- 2 eggs 1 for the dough and 1 for brushing the buns’ tops
- 420 gms – 3 cups flour
- 1 ½ tsp salt
- 35 gms – 2 ½ tbsp butter softened
- 240 ml – 1 cup of water lukewarm
- 500 gms – 1.1 lbs. fresh salmon cleaned
- 1 cup breadcrumbs
- 1 egg
- 1 tsp lemon zest
- ¼ red onion chopped
- Salt and Pepper
- Salmon Patties
- Mixed Salad leaves
- Tomatoes sliced
- Red Onion slices
- Oil to cook patties
- Lemon Juice
In the meantime, beat one of the eggs.
In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.
Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.
Cover the bowl with cling wrap and let the dough rise until it doubles in volume (at least one hour).
Divide the dough into equal parts and gently roll them into 5 cm – 2 inch balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns.
Bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.
When ready, transfer them to a wire rack to cool completely.
Put 2/3 of the salmon in a mixer with the chopped red onion. Blend into a rough/chunky paste.
Cut the remaining 1/3 of salmon in small cubes.
Put everything in a big bowl. Mix it with the remaining ingredients very well using your hands.
To shape the patties, I used a 7.5 cm – 3 inch round cookie cutter. Make the patties about 2 cm – ¾ inch thick, press them well and keep them aside.
Cut open the buns and lightly toast them. Keep them aside.
Sauté the salmon patties in a pan with oil and cook them until done (2 or 3 minutes per side should suffice). Remove the patties from the pan, sprinkle with a little lemon juice, cover them loosely with some aluminium foil to keep them warm.
To assemble your sliders, spread a little aioli on the buns, then start your layers with some mixed salad, the salmon pattie topped with aioli, the slice of tomato and the sliced red onion.
Top with the other half of the bun and serve immediately with some Patatas Alioli (click here for the recipe).
The above ingredients for the buns will make about 15 slider sized buns. You can easily freeze the extra buns by putting them into a Ziploc bag and have them ready for more sliders!