Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Ingredients (22)

• 1 1/2 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
• 1/4 teaspoon ground coriander seed
• 1 (1-inch) knob fresh peeled ginger, grated
• Kosher salt and freshly ground black or white pepper
• 1/2 cup plus 2 tablespoons mayonnaise (150ml)
• 1 tablespoon drained brined capers, minced
• 4 cornichons, minced (about 1 1/2 tablespoons)
• 2 1/2 teaspoons minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and 1/2 teaspoon minced tarragon
• 2 teaspoons fresh juice from 1 lemon (10ml)
• 1 teaspoon Dijon mustard (5ml)
• 1/2 teaspoon drained prepared horseradish
• Kosher salt and freshly ground black pepper
• 1 3/4 ounces peeled celery root (50g; from 1 small root), julienned
• 1 3/4 ounces shredded radicchio (50g; from 1 small head)
• 1 3/4 ounces fennel (50g; from 1 small head), julienned
• Extra-virgin olive oil, for drizzling
• Fresh juice from 1 lemon, for drizzling
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4 cup vegetable oil (60ml)
• 4 brioche hamburger buns, buttered and toasted