This style is inspired by techniques used by chefs like Thomas Keller and Eric Ripert, where the salmon itself provides the binding.
Ingredients
1 1/2lb salmon (680 g)
8oz salmon, very cold, reserved for the "binder" (225 g)
2tsp kosher salt
1/2tsp black pepper
2tsp Dijon mustard
1tsp lemon zest
1tsp chopped dill (optional)
1tsp chopped chives (optional)
Instructions
1
Cut 1 pound of the salmon into ¼-inch cubes.
2
Dice the remaining 8 ounces and chill until very cold (almost firm).
3
Process the chilled portion in a food processor with the salt until it forms a sticky paste. This extracts the myosin proteins—the same proteins that give a good sausage its bind.
4
Fold the paste gently into the cubed salmon along with the remaining ingredients. Don't overmix; you want visible chunks throughout.
5
Refrigerate for 30–45 minutes before shaping.
6
Form into patties and chill again for 15–20 minutes if they're very soft.
Cook
7
Pan-sear over medium heat: 4–5 minutes on the first side, 3–4 minutes on the second. The interior should stay moist and slightly translucent if you're aiming for medium (about 125–130°F), or cook to 145°F if preferred.
