Salmon fishburgers are a variation of classic hamburger in marine, colored and gourmet. It is a easy single dish to prepare, but of great effect, perfect for a brunch on festive days. The refined ingredients go very well with the fun presentation of this recipe.
Ingrediants
- 720 – 800 g of salmon fillet
- 4 hamburger buns
- 4 firm yolks
- 2 limes
- 2 spring onions
- 1 medium-ripe avocado
- 1 natural whole yogurt
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of honey
- pink pepper in berries
- extra virgin olive oil
- salt
Make salmon fishburgers if you have one planned dinner with friends during Christmas holidays. It’s about a quick recipe, light and appetizing that will amaze your guests. The salmon is worked like a tartare and marinated with lime juice, capable of giving a fresh note that goes perfectly with the sparkling taste of the white yogurt with which the bread is softened.
The sweet and sour-flavored spring onions, cooked with vinegar and caramelized with a touch of honey, combine the ingredients of the sandwich perfectly. In this recipe, the presence of crumbled hard-boiled egg yolk gives further consistency and an unusual touch to the preparation.
OTHER TASTY RECIPES: Salmon Mousse, Salmon Meatballs, Salmon Lasagna
How to prepare: Salmon fishburger with lime and pink pepper
Easy execution Preparation time 20 min Cooking time 5 min Servings 4
How to prepare: Salmon fishburger with lime and pink pepper
Skin and bone the salmon fillet. Chop the pulp with a knife, collect it in a bowl together with the juice of the 2 limes and a little grated zest, a sprinkle of ground pink pepper, a pinch of salt and a drizzle of oil. Stir, cover with cling film and marinate for about an hour. Meanwhile, clean and thinly slice the spring onions. Fry them with a little oil over high heat, add the vinegar and let it evaporate. Then add the honey and caramelize. Turn off and set aside.
Peel and slice the avocado into slices about ½ cm thick and set aside. Cut 4 squares of parchment paper 10 x 10 cm. From time to time place an 8 cm diameter ring on each one and form 4 very compact burgers – pressing with the back of a spoon – of about 180 – 200 g each. Heat the bottom of a non-stick pan very well and with the help of parchment paper turn the burgers upside down for a few seconds. Gently turn them over with the spatula and brown them on the other side as well. Attention, they will have to make a slight external coloring, but remain pink internally. Cut the sandwiches in half, continue with a thin layer of yogurt, place some slices of avocado on top, and then place the burgers. Cover them with the spring onions, sprinkle with the crumbled yolks and close with the second half of bread sprinkled with a veil of yogurt.
Finish the last layer with a grind of pink pepper. Serve your salmon fishburgers piping hot.
.
