Salmon and Avocado Burger
Sandwiches • European
Description
Salmon and Avocado Burger
Ingredients
- Smoked haddock fillet 20 oz
- Chopped Green Onions 3 tablespoons
- Grated Lemon Zest 1 teaspoon
- Thyme to taste
- Rye Bread 4 pieces
- Young Spinach "Belaya Dacha" 0 oz
- Semi-soft cream cheese ¾ cup
- Egg white 1 piece
- Breadcrumbs 4 tablespoons
- Avocado 1 piece
- Salt to taste
- Ground clove to taste
- Olive Oil 2 tablespoons
- Butter 4 tablespoons
Step-by-Step Guide
Step 1
Prepare the filling. Finely chop the salmon fillet, mix it with olive oil, green onion, breadcrumbs, and beaten egg white. Season with salt and pepper to taste. Form 4 flat patties to fit the size of the buns and refrigerate for 15–20 minutes.
Step 2
For the cream cheese sauce, mix the cheese, zest, finely chopped thyme (about 1 teaspoon), and 1–2 pinches of salt.
Step 3
Remove the patties from the refrigerator and fry them in half of the butter for 4 minutes on each side. Meanwhile, peel the avocado, remove the pit, and slice it thinly.
Step 4
Cut the rye buns in half. Heat the remaining butter in a pan and toast the inside of the buns until lightly browned.
Step 5
Assemble the burger. Generously spread the bottom half of each bun with the cream cheese sauce. Place avocado slices on top, followed by young spinach leaves. Add the patty and cover with the top half of the bun.
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