Seaweed-salmon burgers with celery rémoulade from Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart Van Olphen
- salmon fillets
- shallots
- celery
- leeks
- mayonnaise
- red onions
- eggs
- panko breadcrumbs
- green curry paste
- iceberg lettuce
- hot sauce
- hamburger buns
- canned chickpeas
- dried kombu
- gherkins in brine
-
EYB Comments
Can substitute wakame for dried kelp.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
