Salmon Burgers with Remoulade and Fennel Slaw

subheading: For the Salmon Patties:

1 ½ pounds boneless, skinless salmon (680g), very finely chopped by hand

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

¼ teaspoon ground coriander seed

1 (1-inch) knob fresh peeled ginger, grated

Kosher salt and freshly ground black or white pepper

subheading: For the Remoulade:

½ cup plus 2 tablespoons mayonnaise (150ml)

1 tablespoon drained brined capers, minced

4 cornichons, minced (about 1 ½ tablespoons)

2 ½ teaspoons minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and ½ teaspoon minced tarragon

2 teaspoons fresh juice from 1 lemon (10ml)

1 teaspoon Dijon mustard (5ml)

½ teaspoon drained prepared horseradish

Kosher salt and freshly ground black pepper

subheading: For the Slaw:

1 ¾ ounces peeled celery root (50g; from 1 small root), julienned

1 ¾ ounces shredded radicchio (50g; from 1 small head)

1 ¾ ounces 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

subheading: For Cooking and Serving:

1 cup panko bread crumbs

¼ cup vegetable oil (60ml)

4 brioche hamburger buns, buttered and toasted

Directions at seriouseats.com

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