Salmon burger with avocado

Cut the salmon into pieces. Put the spinach in a bowl. Drain the beans and add to the bowl with the mustard, pepper and salt.

Puree with the hand blender. Form with wet hands 4 balls of the salmon mixture and push flat.

Heat 1 tbsp oil from the dish with white cheese in a frying pan and fry the salmon burgers in 10 min. Over medium heat until golden brown and done.

Turn halfway and add 1 tbsp oil from the container again.

Puree the spinach and white cheese with the rest of the oil from the bowl and the capers into a pesto. Season with pepper.

Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into slices.

Cut open the multigrain bulbs and spread the bottom halves with spinach pesto.

Divide the spinach over it and place the fish burgers and avocado on it. Cover with the tops of the bread rolls and serve the rest of the pesto separately.