Hamburger buns
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted
50 g (1.76 oz) egg
50 g (1.76 oz) sesame seeds

Herring burger
600 g (21.16 oz) herring fillets
50 g (1.76 oz) flour
100 ml (3.38 fl oz) milk
100 g (3.53 oz) bread crumbs
20 g (0.71 oz) butter

Mustard
1 g (0.04 oz) salt
3 g (0.11 oz) white wine vinegar
3 g (0.11 oz) water
3 g (0.11 oz) mustard powder

Mustard and dill dip
29 g (1.02 oz) mustard
5 g (0.18 oz) fresh dill
5 g (0.18 oz) salt
10 g (0.35 oz) white wine vinegar
10 g (0.35 oz) sugar
150 ml (5.07 fl oz) neutral vegetable oil

instructions

Hamburger buns
Add the yeast to the cold milk and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Line a baking tray with baking paper.
Divide the dough into 50 g (1.76 oz) pieces and shape them into flat rounds.
Brush the buns with whisked egg and then dip them in the sesame seeds.
Cover and let it rise for 1 hour.
Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the buns for 10 minutes or until the buns have an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the buns cool down before slicing it.

Herring burger
Dip the herring fillets into the flour, then into the milk and then straight into the bread crumbs.
Heat a frying pan on medium heat and add the butter.
Fry the herring burgers until they are golden brown on both sides.

Mustard
Boil the water and vinegar and add it to the other ingredients. Stir and then chill the mustard.

Mustard and dill dip
Chop the dill very fine. Mix the mustard, dill, sugar, vinegar and salt in a bowl.
Drizzle the vegetable oil into the bowl while whisking constantly.

Assembly
Rinse and dry the salad leaves.
Slice the tomatoes 5 mm thick.
Slice the onions 1 mm thin.
Split the buns and toast them lightly in a dry pan.
Add some salad, tomato and onion slices. Drizzle with the dressing.
Place the herring burger and put the other bun half on the top.