Salmon and Avocado Burger
4 servings
40 minutes
A salmon and avocado burger is an exquisite combination of fresh fish, tender avocado, and aromatic herbs nestled in a crispy rye bun. This recipe is inspired by European culinary traditions where simple yet refined ingredients come together. Salmon adds a rich flavor to the burger, while the creamy sauce with lemon zest and thyme provides a light tang and freshness. Avocado gives a soft and creamy texture, while spinach adds a touch of freshness. This dish is perfect for both family dinners and festive tables. It can be served with a light salad or roasted vegetables to highlight the natural flavors of the ingredients.
1
Preparing the minced fish. Finely chop the salmon fillet, mix it with olive oil, green onions, breadcrumbs, and beaten egg white. Season with salt and pepper to taste. Form 4 flat patties to fit the buns and refrigerate for 15-20 minutes.
- Salmon fillet: 500 g
- Extra virgin olive oil: 2 tablespoons
- Green chopped onions: 3 tablespoons
- Breadcrumbs: 4 tablespoons
- Egg white: 1 piece
- Salt: to taste
- Ground allspice: to taste
2
For the cottage cheese sauce, mix cheese, zest, finely chopped thyme (about 1 tsp), and 1-2 pinches of salt.
- Cottage cheese: 0.8 glass
- Grated lemon zest: 1 teaspoon
- Fresh thyme: to taste
- Salt: to taste
3
Take the cutlets out of the fridge 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.
- Butter: 4 tablespoons
- Avocado: 1 piece
4
Cut the rye rolls in half. Heat the remaining butter in a pan and toast the inside of the rolls until lightly crispy.
- Rye bun: 4 pieces
- Butter: 4 tablespoons
5
Assembling the burger. Generously spread creamy sauce on the bottom half of each bun. Place avocado slices on it, then add young spinach leaves on top. Add the patty and cover with the top bun.
- Cottage cheese: 0.8 glass
- Avocado: 1 piece
- Baby spinach: 30 g
- Salmon fillet: 500 g