Salmon burger with pea puree and fries

Preheat the oven to 220 ° C. Fry the fries according to the instructions on the package in the oven. Let the salmon fillet thaw.

Meanwhile, before the dill mayonnaise, grate the yellow skin of the lemon and squeeze out half of the fruit. Chop the dill coarse. Mix the lemon zest and the dill with the mayonnaise and season with pepper.

Put the garden peas in a bowl and pour boiling water over them. Drain and puree together with half of the olive oil, lemon juice, pepper and salt with the hand blender until puree.

Halve the salmon fillets in length and pat dry with kitchen paper. Beat the eggs frothy in a deep plate and season to taste with salt and pepper. Put the breadcrumbs in another deep plate. First get the fish through the egg and then through the breadcrumbs. Heat the rest of the olive oil in a frying pan and fry the fish burgers golden brown and done in 4 minutes. Turn halfway.

Cut the buns open and top with the pea puree, a fish burger and the dill mayonnaise in succession. Cover with the top halves of the buns and serve with the fries.