Salmon burger in a rustic bun with tomato strawberry salsa and lemon hollandaise, served with fried asparagus

How to do it:

Salsa

1. For the salsa, finely dice the tomatoes, onion and strawberries.
2. Then add dill, olive oil and some lime zest and mix everything together. Season to taste with salt and pepper.

Pickled cucumbers

1. Clean the cucumbers thoroughly under running water. Remove the stem ends and cut the cucumber lengthwise into thin slices.
2. For the broth, bring water, vinegar, onions and salt to a boil. Add the cucumber seasoning and leave to infuse.
3. Put the cucumbers in the canning jar and pour the broth over them.

Salmon burger in rustic bun

1. Wash salmon fillet and pat dry. Then season the fillet with a little salt and pepper and sear on both sides in a pan with sunflower oil.
2. Allow to cook to the desired point and carefully pull into small pieces with two forks.

Deep fried asparagus

1. Peel the asparagus, cut off the bottom ends. Cut the asparagus in half and season with salt and pepper.
2. Then roll the asparagus in flour, egg and breadcrumbs and deep-fry in a pan until golden brown.

Hollandaise sauce

1. For the hollandaise sauce, melt butter in a saucepan.
2. Put egg yolks with lemon juice, water, white wine and salt in a saucepan and place it in a hot water bath. Stir with a whisk until a creamy mixture is formed.
3. Remove the saucepan from the water bath and stir in the liquid butter in measured doses, in a thin stream. Season to taste with salt, pepper and lemon juice.

Dressing

Warm the bun in the oven and then top with all the components to make a burger. Place the asparagus pieces next to it as desired and pour the hollandaise sauce over them.