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Salmon Sliders with Curry Rémoulade Recipe


Salmon Sliders

Executive Chef Marcus Jermark created this dish for the first annual Salmon Week at New York City's Aquavit restaurant. 


For the curry rémoulade:

  • 1 tablespoon olive oil
  • 2 tablespoons yellow curry powder
  • 2 cups thick mayonnaise
  • 1 cup pickled vegetable mix (available at the olive bar in most supermarkets), puréed in a blended or with a hand mixer
  • ½ cup chopped chives
  • Salt and pepper, to taste

For the crispy white anchovies:

  • 1 tin white anchovies filets (in oil and vinegar)
  • 1 cup flour
  • 1 egg, beaten
  • 1 cup panko flour

For the salmon burgers:

  • 1 pound Scottish salmon, hand cut fine
  • 1 shallot, minced
  • 1/8 cup chopped chives
  • 1/8 cup chopped dill
  • ½ tablespoon Worchester sauce
  • ½ lemon, zested and juiced
  • ½ tablespoon Skånsk or Dijon mustard
  • ½ cup Prästost cheese, coarsely grated (or substitute with a high quality Cheddar)
  • 1 egg, beaten
  • Salt and white pepper, to taste
  • 12 mini brioche buns
  • Mâche leaves, for serving


For the curry rémoulade:

Heat the oil in a saucepan, add yellow curry powder and sauté for 2 minutes, stirring constantly. Let cool.

Mix cooled yellow curry powder with mayonnaise, add remaining ingredients and season with salt and pepper.

For the crispy white anchovies:

Dip each anchovy filet in the flour, then in the beaten egg, and finally in the panko flour, making sure entire filet is generously covered.

Pan fry the prepared anchovies in a sauté pan until crispy. Pat dry with paper towels.

For the salmon burgers:

Mix all the ingredients exept for the mâche and buns in a bowl and season well. Roll into a tight log, about 2 inches in diameter, and then refrigerate until set.

Once set, cut into 1 ounce sliders. In a grill or sauté pan, on high heat, add oil to cover the bottom of the pan. Pan sear in oil until golden brown.

Slather sliders with rémoulade and top with white anchovies; serve on toasted brioche buns with the mâche as pictured.