Maxi Hamburger Bread with salmon tartare and sweet and sour vegetables
1 package of Maxi Hamburger with sesame seeds Roberto
400 g of de-capped salmon fillet
½ fresh ginger root
2 spring onions
4 tablespoons of extra virgin olive oil
4 tablespoons of Greek yogurt
1 package of sweet and sour vegetables
Salt to taste
Pepper to taste
Rice vinegar to taste
Chives to taste
Prepare the salmon fillet by removing any bones and skin. Cut it first into strips and then into very small cubes to create the tartare. Transfer the cut salmon to a bowl and season with salt, pepper, a little lemon zest and a few drops of Tabasco.
Peel the ginger, cut off a small piece and grate it. Scoop the pulp between two teaspoons, place on top of the bowl with the salmon and squeeze to get the juice directly on the tartare.
Add rice vinegar and finely chopped chives, cover bowl with foil and let stand for 30 minutes in the refrigerator.
Prepare the avocado cream: cut the avocados in half, remove the stone and cut the flesh into small pieces. Take fresh ginger and spring onions, remove peel and slice.
Place the avocado pieces, spring onions, ginger, lemon juice and 4 tablespoons of oil in a blender. Add salt and pepper to taste and blend. When the mixture is creamy, add 4 tablespoons of Greek yogurt and continue blending until smooth.
Toast the Maxi Burgers and stuff them with the avocado cream, salmon tartare and sweet and sour vegetables. Finally, serve the burgers accompanied by a good glass of white wine.
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