Salmon burgers with coleslaw and apple

Ingredients:

• 1 small red onion (half thinly sliced, half diced)
• Half a white cabbage, very finely shredded (about 4 cups)
• 3 tbsp. l. rice vinegar
• 1 can (400g) canned salmon, patted dry and crumbled with a fork
• 2 large eggs, lightly beaten
• 0.5 cup panko breadcrumbs
• 1/4 cup + 1 tbsp chopped fresh dill
• 0.5 cup + 2 tablespoons crème fraîche or sour cream
• 1/4 cup extra-virgin olive oil
• 1 green apple, thinly sliced ​​into strips
• 4 potato buns

Preparation:

1. Place the sliced ​​onion, cabbage, rice vinegar, 1/2 teaspoon salt and some freshly ground black pepper in a large bowl and stir to combine.
2. In a medium bowl, combine salmon with diced onion, eggs, breadcrumbs, 1/4 cup dill, 2 cups sour cream, 0.5 cup salt, and a small amount of freshly ground black pepper. Form four patties 1 cm thick. Mix 1/4 cup sour cream in a small bowl with the remaining 1 tablespoon dill.
3. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until golden brown and firm, 2-3 minutes per side.
4. Add the apple to the cabbage mixture. Stir in the remaining 1/4 cup sour cream and 2 tablespoons olive oil; season with salt and pepper to taste. Place the fish cakes on buns, topping with sour cream and dill. Serve with coleslaw.