Mini Burgers with Salmon
4 servings
50 minutes
Mini burgers with salmon are an exquisite combination of airy buns and tender fish, complemented by a creamy sauce. This recipe draws inspiration from European gastronomy, where simplicity meets sophistication. The buns made from soft dough have a light sweetness that enhances the salty flavor of the salmon. The classic potato sauce with mascarpone adds tenderness and depth of flavor to the dish, while lemon juice adds a fresh tanginess. These mini burgers are perfect for both festive dinners and cozy family lunches.
1
For the dough, mix 2.5 tsp of dry yeast, 120 ml of warm milk, and one cup (250 ml) of flour, cover, and set aside. Mix 100 g of butter, 3 tablespoons of sugar, and a generous pinch of salt with a mixer until smooth. Add two eggs and mix well. Add the reserved yeast mixture, mix until homogeneous, then knead by hand.
- Dry yeast: 2.5 teaspoons
- Milk: 120 ml
- Wheat flour: 1 glass
- Butter: 100 g
- Sugar: 3 tablespoons
- Salt: pinch
- Chicken egg: 2 pieces
2
Shape the buns, cover them with a damp cloth or oiled film, and leave until doubled in size.
3
Bake at 180 °C for 15 minutes (depending on size).
4
Cut the fish into small convenient pieces. Then fry on high heat on all sides.
5
We make the sauce. Boil the potatoes in advance. In a mortar, mash half a clove of garlic with salt, add the boiled potato, mash, pour in lemon juice (not from a whole lemon, of course, to taste), and mix. Take a whisk and slowly pour in olive oil while whisking until the desired consistency is reached.
- Garlic: 1 clove
- Salt: pinch
- Potato: 1 piece
- Lemon juice: to taste
- Heavy (double) cream: 1 tablespoon
6
Then add some mascarpone and heavy cream to the sauce to soften the flavor.
- Mascarpone cheese: to taste
- Heavy (double) cream: 1 tablespoon
7
We gather and eat!
