Salmon burger with avocado cream

Wash the salmon fillet, remove the thorns and the skin, dry it well and chop it with a knife, then mix it with mustard, a drizzle of oil, a bit of chopped parsley and a pinch of salt and pepper. With the help of a pastry ring form two hamburgers and cool them with the blast chilling function of Freddy for 30 minutes so that they thicken.

Wash the salmon fillet, remove the thorns and the skin, dry it well and chop it with a knife, then mix it with mustard, a drizzle of oil, a bit of chopped parsley and a pinch of salt and pepper. Cook the salmon burgers in the Freddy preheated to 85ºC with the low temperature cooking function for about 10 minutes and serve them with the avocado cream.

You can prepare a large quantity of salmon burgers and freeze them, raw, with the function of shock freezing of Freddy. This will keep them in the freezer for up to 4 months. 
If necessary, all you have to do is remove from the freezer the quantity of hamburgers you want to eat and cook them in the Freddy with the function of cooking at low temperature or in the preheated oven at 150°C.