Black burger au saumon

Black Burger with Salmon

Extra soft bread of an original colour: surprise your guests with this Black Burger with salmon!

Serves: 4 people
Preparation time: 60 minutes
Cooking time: 40 minutes


Black Burger Buns

  • 320g of flour
  • 1 sachet of baker’s yeast
  • 1 4g sachet of squid ink
  • 5cl of milk
  • 1 spoonful of oil
  • 1 spoonful of sugar
  • 1 pinch of salt


  • 4 raw salmon fillets 80g-100g
  • 1/2 cucumber
  • 5 radishes
  • 1 oak leaf lettuce, a few spinach shoots and herbs: chives, parsley or dill
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  • Dissolve the yeast in the warm milk. Leave to rest for a few minutes.
  • In a salad bowl mix: flour, yeast, salt, sugar, squid ink, oil, then add 20 cl of water. Knead it together for about ten minutes.
  • Leave to rise for about 1 hour at room temperature. Knead the dough again and divide into 4 portions. Shape 4 balls. Arrange them on a baking tray, well spaced out. Cover them with a fine cloth and let the balls rise for about 1h30.
  • Preheat the oven to 200° for 10 min.
  • Brush the buns with a little egg white, sprinkle with black or white sesame seeds. Cook for 20 minutes at 180°C. Leave the buns to cool on a wire rack.


  • Peel and wash the vegetables.
  • Slice the radishes and cucumber.
  • Fry the salmon fillets for 3 minutes on the skin side, then 1 minute on the flesh side, season.


  • Cut the buns in half.
  • Garnish the base with Senchou Beetroot Ketch’up.
  • In this order add: 1 lettuce leaf, radish slices, cucumber, the fillet, Beetroot Ketch’up and 1 lettuce leaf.
  • Repeat for each burger.


Serve with our product:


Ketchup Senchou Betterave