Herring Burger with Kimchi and Chili Mayo

Method

Kimchi

You can buy kimchi at the grocery store. If you want to make your own, follow the steps below. For kimchi to develop the right flavor, it needs to sit in the refrigerator for a week.
Blend all ingredients for the paste except the cabbage until the consistency is smooth like purée.
Cut the cabbage into 4 lengthwise, keeping the core intact.
Spread the paste over and between the cabbage leaves to cover well.
Place the cabbage in a bag, pressing out all the air (or use a vacuum-seal bag if available).
Store in the refrigerator for about 1 week.

Herring Burger

Blend cod or haddock with salt in a food processor until soft, then slowly add cream until the mixture has a smooth texture.
Chop the herring fillets into fine pieces and fold them into the mixture.
Add lemon zest and chives, then mix well. Season with freshly ground black pepper and salt to taste.
Form into burgers, approximately 150 g per serving.
Cook the burgers in oil on medium-high heat until golden brown on each side.
Finish baking in the oven for about 6 minutes at 180°C.

Chili mayonnaise

Mix mayonnaise and sriracha to make chili mayo. Adjust with more sriracha if you prefer a spicier mayo.

Serving

Grill the burger buns on each side in a pan.
Place kimchi on one half of the bun and chili mayo on the other. You can serve with potato wedges or add more vegetables to the burger if desired.