SCOTTISH BURGER
Alternative to red meat Put some fish on your menu once in a while
Cooking Time
30 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make SCOTTISH BURGER
1
Fry the salmon fillets with Risso® Evolution.
2
Garnish the lower half of the dimple with finely chopped iceberg lettuce.
3
Season with RISSO® HONEY-MUSTARD DRESSING: this sweet touch goes perfectly with the salmon and the RISSO® BEARNAISE SAUCE!
4
Place the cooked salmon, chuka wakame and crumbled wasabi peanuts on top.
5
Add the finishing touch with the Vandemoortele® Bearnaise and close with the top half of the dimple.
6
Serve with a salad and thin chips.
Ingredients used
Vandemoortele Ingredients
Other Ingredients
4 salmon fillets of 120 g
Chuka wakame
Iceberg salad
Wasabi peanuts (crumbled)
Fine fries
Salt and pepper