Salmon is often the first ingredient people think of when considering Nordic cooking. Unfortunately, wild salmon is not as prevalent as you would think. Because of this, I often find that, from supermarkets to fish stalls, it can taste pretty similar the world over because it is most commonly farmed, and it can have quite an overpowering flavour. Nordic salmon is, perhaps, a little more understated in terms of taste, but I usually prefer to use ocean trout. It is a very similar fish in terms of texture, but with a more subtle flavour. The fish burger recipe below gives a nod to the relatively recent popularity of the soft bun and soft meat culture coming over from America. You will need a kitchen thermometer for this recipe.