RECIPE: Haddock Fish Burger

By Chef Stina Algulin

Serves 4

Image by David Loftus

450g MSC-certified haddock
1 egg
2 tbsp fish/seafood stock
3 tbsp chopped dill
1 tbsp salt pinch black pepper
4 hamburger buns
8 lettuce leaves
1 big tomato
Optional: Potatoes to bake in the oven

Roe Sauce
200ml crème fraiche
2 tbsp mayonnaise
3 tbsp MSC-certified red lumpfish roe
1 red onion
2-3 tbsp chopped dill
1 tbsp lemon juice
Pinch salt

Pickled Fennel
1 piece fennel
100 ml vinegar
100 g powdered caster sugar
300 ml water


  1. First make the pickled fennel, by mixing the ingredients for the 1-2-3 syrup in a small pan. Heat and let it boil. Stir and let cool. Cut the fennel thinly using either a knife or mandolin. Place fennel in the syrup to pickle for at least 30 min before serving.
  2. Roughly dice the haddock fillets and then in a blender, mix them into a batter with eggs and spices. Shape 4 patties.
  3. Roe sauce: Mince or finely dice the red onion and dill. Mix all ingredients in a small bowl and add salt and pepper to taste.
  4. Cut potatoes in half. Top with rapeseed oil and salt. Then cook in the oven at 200 degrees until they are golden brown.
  5. Pan-fry your haddock patties in butter for 2-3 minutes on each side. Then start to build your burger firstly with a generous layer of roe sauce on one half of the bun.
  6. Then add the lettuce, tomato, haddock burger and fennel.
  7. Serve (with your potatoes if you wish) and enjoy!

You can make the pickled fennel, roe sauce and the haddock patties (store them in the fridge) in advance.

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