Bun homemade salmon burger with colorful salad

Preheat the oven to 200 ° C.

Bake the spelled rolls in the middle of the oven in about 6 minutes. Remove from the oven and allow to cool.

Meanwhile, peel the potatoes and cut into small pieces. Bring a generous pot of water to the boil and cook the potatoes in 6 minutes until tender.

Drain and drain well. Prepare the potatoes and let cool on a plate.

In the meantime, finely chop the chives and cut the salmon fillet as finely as possible.

Clean the lemon, grate the yellow skin with the fine grater and press 1 half.

Mix in a bowl the salmon, the cooled potato, half of the chives, lemon zest, pepper and salt.

With 4 hands, form 4 citizens.

Heat the oil in the frying pan with a non-stick coating and fry the burgers over a high heat until golden brown in 10 minutes. Carefully turn halfway.

Meanwhile, put the remaining chives with the yogurt in a high beaker and puree with the hand blender.

Wash the apples for the salad, halve them and remove the core. Cut the flesh with skin into thin strips (julienne).

Put the apple, beetroot and lamb's lettuce in a bowl. Make a dressing of 1 tbsp lemon juice, the oil and pepper and mix through the salad.

Cut the buns open. Spread the yogurt sauce over the bottom halves of the buns and add 1 tbsp salad and a burger.

Serve the rest of the salad separately.