Salmon burger with curry and shallot and apple relish, braised in wine

Ingredients:

• 600 g salmon fillet or other red fish such as trout, salmon, chum salmon, pink salmon, skinless
• 1 cup non-alcoholic apple cider (unfiltered apple drink with no added sugar)
• 2 Golden Delicious apples, peeled and coarsely grated
• 3 medium shallots (or 1 small red onion), finely chopped
• 3 tablespoons of apple cider vinegar
• 1 tbsp. curry powder
• 1/4 cup finely chopped cilantro, plus whole leaves for topping
• 0.5 tbsp. breadcrumbs
• 2 tbsp mayonnaise, plus extra for topping
• 2 tsp butter, plus extra for buns
• 4 potato burger buns, cut in half and fry
• Potato chips, for serving

Preparation:

1. Combine the cider, apples, 2 shallots, 2 tablespoons vinegar, 1 teaspoon curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Simmer until the liquid has evaporated completely, about 12 minutes; let cool slightly. Stir in 2 tablespoons chopped cilantro.
2. Meanwhile, puree 3/4 of the salmon in a food processor until finely ground. Add the remaining salmon; pulse until finely ground. Transfer to a bowl and stir in the breadcrumbs, mayonnaise, remaining shallot, 2 tablespoons cilantro, 1 tablespoon vinegar, and 2 teaspoons salt. curry powderSeason with salt and pepper. Form into 4 patties, each 1.2 cm thick.
3. Melt the butter in a large nonstick skillet over medium heat. Add the patties and fry until golden brown and cooked through, 2-3 minutes per side. Brush the buns with butter and top with a fish patty, mayonnaise, applesauce, and cilantro. Serve with potato chips.