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SALMON BURGER WITH AVOCADO CREAM

SALMON BURGER WITH AVOCADO CREAM

Preparation time: 40 minutes

Blast chilling time: 30 minutes

Cooking time at low temperature: 10 minutes

Shock freezing time: 1 hour and 10 minutes

  • Difficulty: Average

Ingredients for 2 burgers:

500 g di salmon filet

2 tablespoons of mustard

Parsley

1 avocado

1 spring onion

2 tablespoons sour cream

1 lemon

Extra virgin olive oil

Salt and pepper

Procedimento

  • Chilling Chilling
  • Low temperature cooking Low temperature cooking

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.

Suggerimenti

  • Low temperature cooking Low temperature cooking
  • Freezing Freezing

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.

Freddy
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