Salmon burger with tomato and plague cream

Put the salmon, egg white, bread crumbs, shallots and salt and pepper in a food processor and turn until the salmon is minced, but not puree.

Make the mixture earlier and put it in the refrigerator.

With 4 hands, sprinkle with 4 fingers and bake them in 2 tablespoons of oil for 2-3 minutes per side.

Mix the rest of the oil with garlic and brush the cutting edges of the bread with this mixture. Heat the oven grill.

Divide the arugula over the bread. Mix the mascarpone with the pesto.

Put the burgers with the plague cream briefly under the hot grill. Serve the salmon burgers on the sandwiches with arugula.