Salmon and Avocado Burger

Sandwiches | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon and Avocado Burger

Ingredients

Smoked haddock fillet - 17.6 oz
Chopped Green Onions - 3 tablespoons
Grated Lemon Zest - 1 teaspoon
Thyme - to taste
Rye Bread - 4 pieces
Young Spinach "Belaya Dacha" - 1.1 oz
Semi-soft cream cheese - ¾ cup
Egg white - 1 piece
Breadcrumbs - 4 tablespoons
Avocado - 1 piece
Salt - to taste
Ground clove - to taste
Olive Oil - 2 tablespoons
Butter - 4 tablespoons

Step by Step guide

Step 1

Prepare the filling. Finely chop the salmon fillet, mix it with olive oil, green onion, breadcrumbs, and beaten egg white. Season with salt and pepper to taste. Form 4 flat patties to fit the size of the buns and refrigerate for 15–20 minutes.

Step 2

For the cream cheese sauce, mix the cheese, zest, finely chopped thyme (about 1 teaspoon), and 1–2 pinches of salt.

Step 3

Remove the patties from the refrigerator and fry them in half of the butter for 4 minutes on each side. Meanwhile, peel the avocado, remove the pit, and slice it thinly.

Step 4

Cut the rye buns in half. Heat the remaining butter in a pan and toast the inside of the buns until lightly browned.

Step 5

Assemble the burger. Generously spread the bottom half of each bun with the cream cheese sauce. Place avocado slices on top, followed by young spinach leaves. Add the patty and cover with the top half of the bun.