Fresh salmon burger with fresh tomato olivade
Ingredients
For
2
personnes
- 80 g fresh Scottish salmon
- 30 to 60 g of capers (to taste)
- 20 g shallots
- 2 cloves of garlic, grated
- Chopped basil
- 1 raw egg yolk
- 1 tablespoon of grated Parmesan
- 1 tablespoon of chopped crustless white bread
- 1 teaspoon of ketchup
- A few drops of lemon juice
- 2 pan bagnat with olives
- 2 tomatoes
- 1 onion
- A few mesclun leaves
- Olive oil with a subtle flavour
- 50 g of pitted black olives from France (PDO Nyons, PDO Nice, PDO Vallée des Baux de Provence, variety Tanche, Cailletier, Grossane...)
Tip
If you don’t have any olive pan bagnat, use individual rolls and then spread them with black olive tapenade.
Instructions
- Mix together the salmon, 10 g capers, shallots, garlic, basil, egg yolk, Parmesan, breadcrumbs, ketchup and lemon juice.
- Shape the mixture into a circle.
- Fry ‘on both sides’ without oil in a non-stick frying pan.
- Then arrange on half a toasted olive pan bagnat, topped with 2 slices of tomato, followed by a few thin slices of raw onion and a few mesclun sprouts.
- Next, drizzle generously with olive oil, then cover with the top half of the pan bagnat.
- Make an olive spread to serve with the pan bagnat. To do this, finely dice 50 g of tomatoes, 50 g of capers and the olives.
- Then drizzle with olive oil and chopped basil. Mix well.
Tip
If you don’t have any olive pan bagnat, use individual rolls and then spread them with black olive tapenade.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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