The prettiest three bites you will take this summer.
Little pieces of salmon are quickly flashed in the pan, topped with my go-to quick pickled fennel, and sit on a bed of wasabi-spiked goat’s cheese. Given a pop of added colour and tartness from pink pomelo and sandwiched between buttery brioche buns, these mini morsels are the perfect picnic fare.
6 small brioche buns
200g fillet salmon, skinned and deboned
1 small fennel, sliced thinly and fennel fronds kept for garnish
2 tbsp sherry vinegar
Sea salt
½ cup goat’s cheese
2 tbsp wasabi
Lime
1 pomelo, segmented and broken into small pieces
Freshly cracked black pepper
Slice the salmon fillet in half horizontally to make two equal sized thinner fillets. Cut these two pieces into threes so that you end up with 6 small portions of salmon. Place pieces in a dish, season with salt and pepper and drizzle with a little olive oil.
Place the thinly sliced fennel into a bowl and sprinkle with a generous amount of salt. Using your hand, toss the fennel in the salt. Let the fennel sit for a few minutes before adding the vinegar. Toss again, cover with plastic wrap and place in the fridge to pickle for about 15 minutes.
In a small bowl, combine the goat’s cheese, wasabi paste, and a squeeze of lime. Mix until well incorporated. Add a little olive oil if needed.
Slice the buns in half. Set aside.
When ready to assemble to sliders, place a fry pan over medium-high heat. Add the salmon portions and cook for 1-2 minutes on each side. Remove from heat.
To assemble, take the bottom half of the bun and spread with a little of the wasabi mixture. Top this with a few of the reserved fennel fronds. Next, add a portion of salmon and the pickled fennel. Sprinkle with some of the pomelo and some more fennel fronds. Top with the other half of the bun and press down gently. Repeat with remaining buns.
Makes 6 sliders
This recipe looks fantastic. I can’t wait to try it out.
Thanks Jeremy! It’s a ripper combination of flavours – enjoy! Kx
Snap! Salmon is such a sprintime fish isn’t it… Love the flavours in this (especially the pickled fennel!). Cool photos🙂
Thank you! Yes, I agree… love a bit of pickled fennel and salmon is my seafood crush. Kx
Such a good idea! Do you think these would work well with tuna? I’m not a huge cooked salmon fan (although I love it raw or smoked). Nonetheless, fennel and salmon is a great combo. I can’t wait to give this a go.
Definitely would! Stay tuned, I actually have a tuna recipe in the works! K
Those are looking pretty cool indeed, Kate! Cracking photos.
Cheers Frugal!
Very innovative with wonderful flavor profile. I like it!🙂
Thank you, Richard! K
That looks exquisite! I love sliders!
Thank you for the comment, Madi! Kx
Thanks for the delicious recipe!
Pingback: Discover How Good Fennel Is ! « jovinacooksitalian
DELICIOUS stuff, Kate!! I’m salivating at this recipe and can see how perfect it would be for Summer. Everything tastes better when bite-sized to me. Would love to make this but don’t mind if I be a bit cheeky and butter the buns before pan frying them till crisp too for that extra bit of fatty/yummy/crunchiness =D
Pingback: Pickled Salmon | familyrecipebooks
Reblogged this on fishyapplepie and commented:
This sounds so good!
These look literally unreal. I will definitely be trying this recipe!!
If you’re interested in reading about restaurants in NYC from the perspective of an NYU student, feel free to check out my blog at http://newyorkerchic.wordpress.com !
I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/11/seafood-frenzy-friday-week-42.html