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Salmon burger in a rustic bun with tomato strawberry salsa and lemon hollandaise, served with fried asparagus
Salmon burger in a rustic bun with tomato strawberry salsa and lemon hollandaise, served with fried asparagus
Ingredient list
For the salmon burger
150 g salmon fillet
1 rustic bun
30 g arugula
50 g parmesan
2 pickled cucumbers
Sunflower oil, salt, pepper
For the tomato strawberry salsa
1 red onion
50 g strawberries
80 g tomatoes
2 sprigs dill
1 tsp olive oil
Lime zest, salt, pepper
For the pickled cucumbers
½ onion
50 ml white wine vinegar
150 ml water
1 tsp pickling cucumber spice
For the fried asparagus
5 spears of white asparagus
2 eggs
Flour, breadcrumbs, oil
For the hollandaise sauce
125 g butter
2 egg yolks
2 tablespoons water
2 tsp lemon juice
1 tbsp white wine
Salt, pepper
How to do it:
Salsa
- For the salsa, finely dice the tomatoes, onion and strawberries.
- Then add dill, olive oil and some lime zest and mix everything together. Season to taste with salt and pepper.
Pickled cucumbers
- Clean the cucumbers thoroughly under running water. Remove the stem ends and cut the cucumber lengthwise into thin slices.
- For the broth, bring water, vinegar, onions and salt to a boil. Add the cucumber seasoning and leave to infuse.
- Put the cucumbers in the canning jar and pour the broth over them.
Salmon burger in rustic bun
- 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.
- Allow to cook to the desired point and carefully pull into small pieces with two forks.
Deep fried asparagus
- Peel the asparagus, cut off the bottom ends. Cut the asparagus in half and season with salt and pepper.
- Then roll the asparagus in flour, egg and breadcrumbs and deep-fry in a pan until golden brown.
Hollandaise sauce
- For the hollandaise sauce, melt butter in a saucepan.
- 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.
- 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.
Our tip
Beet crunch or sprouts are suitable as a highlight.
