- Fillet of salmon peeled from the skin and bones - 120 Grams
- dry bread crumbs - 1 glass
- chopped onion - 1/2 cup
- Dijon mustard - 1/2 Art. spoons
- horseradish - 2 teaspoons
- Egg - 2 pieces
- chopped fresh rosemary - 1 Art. a spoon
- salt - 1/2 teaspoonfuls
- Freshly ground black pepper - 1/2 Teaspoon
- olive oil - 2 items. spoons
Prepare the salmon by cutting into strips, and cutting the strips across. Chop the fish until it turns into minced meat. Do not forget to remove the remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish and eggs. Season with rosemary, salt and pepper. Keep in the refrigerator for at least 30 minutes. Preheat the grill in the open air over medium heat. Form 8 salmon minced meatballs for hamburgers. Lightly cover each cutlet with olive oil. Place the cutlets from the salmon on the grill grill, and cook for 4 or 5 minutes on each side.
Servings: 8