Crispy Salt ‘n’ Pepper Salmon Sliders

Bahan-bahan

• 2 Salmon fillets, skin off
• 8 Slider buns
• 1/2 Cup SR gluten free flour
• 1 Tsp sea salt flakes
• 1 Tsp cracked black pepper
• 2 Tbsp olive oil
• 4 Radishes, sliced
• 1 Carrot, spiralized
• Micro herbs
• 1/2 Cup egg mayonnaise
• 1/4 Cup sour cream
• 1 Tbsp capers, rinsed and chopped
• 1 Tbsp baby gherkins, chopped
• 1 Clove garlic, crushed
• 1/2 Tbsp chopped dill
• 1/2 Tbsp chopped parsley
• 1/2 Tbsp chopped mint
• 1/2 Lemon, juiced
• Salt and pepper

Metode

1. 1
   To make the dressing, place mayonnaise, sour cream, capers, gherkins, garlic, herbs and juice into a bowl and mix, season with salt and pepper. Set aside.
2. 2
   Slice each bun in half, using a hot griddle, toast the inside of each bun, set aside.
3. 3
   Place flour, salt and pepper into a bowl, mix. Cut each salmon fillet into 4. Add the salmon pieces and coat well.
4. 4
   Add oil to a non-stick pan, heat to medium. Add salmon and cook for 2 minutes on each side, allowing the salmon to become crispy and golden all over. Remove and keep warm.
5. 5
   Layer the bottom of the buns with micro herbs, radish and carrot. Top with salmon, dollop with herb sauce and top with remaining bun.