Salmon Burgers With Remoulade and Fennel Slaw Recipe

For the Salmon Patties:

boneless, skinless salmon (680g), very finely chopped by hand

minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon

ground coriander seed

(1-inch) knob fresh peeled ginger, grated

Kosher salt and freshly ground black or white pepper

For the Remoulade:

plus 2 tablespoons mayonnaise (150ml)

drained brined capers, minced

cornichons, minced (about 1 1/2 tablespoons)

minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and 1/2 teaspoon minced tarragon

fresh juice from 1 lemon (10ml)

Dijon mustard (5ml)

drained prepared horseradish

Kosher salt and freshly ground black pepper

For the Slaw:

peeled celery root (50g; from 1 small root), julienned

shredded radicchio (50g; from 1 small head)

fennel (50g; from 1 small hear), julienned

Extra-virgin olive oil, for drizzling

Fresh juice from 1 lemon, for drizzling

Kosher salt and freshly ground black pepper

For Cooking and Serving:

panko bread crumbs

vegetable oil (60ml)

brioche hamburger buns, buttered and toasted