Salmon burger with avocado cream and toasties on pick salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Defrost the salmon. Peel and finely chop 1 onion. Cut salmon into pieces. Wash parsley and dab dry. Pluck the leaves from 3 stems and chop them finely. Chop salmon, onion, half of the parsley strips, egg white, a little salt and pepper in the universal chopper.

2. 2

   Cover the salmon mixture in a bowl and let it rest in the refrigerator for about 30 minutes. Clean, wash and cut the salad into bite-sized pieces. Cut red cabbage into very thin strips, add 1 pinch of salt and knead lightly. Peel and halve 1 onion and cut into thin strips. Mix salad, red cabbage and onion. Quarter the salmon mixture and form 4 burgers (approx. 9 cm Ø). Heat 1 tablespoon of oil in a pan and fry the salmon burgers on each side for about 3 minutes. Lightly roast the toastis halves in a toaster. Stir 2 tablespoons of oil into the vinegar and season to taste with a little sugar and salt. Put 1 tablespoon of guacamole dip on each half of the toasti and place the salmon burgers on top. Place 1 teaspoon of dip on the burger and sprinkle with the remaining parsley strips. Mix the salad with the vinaigrette.

3. 3

   Heat 1 tablespoon of oil in a pan and fry the salmon burgers on each side for about 3 minutes. Lightly roast the toastis halves in a toaster. Stir 2 tablespoons of oil into the vinegar and season to taste with a little sugar and salt. Put 1 tablespoon of guacamole dip on each half of the toasti and place the salmon burgers on top. Place 1 teaspoon of dip on the burger and sprinkle with the remaining parsley strips. Mix the salad with the vinaigrette. Arrange salad and burger on a plate. Garnish with lemon corner and parsley

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
390 kcal

CARBS
18 g

FATS
21 g

PROTEINS
33 g