Salmon burger with tomato and plague cream

Name: salmon burger with tomato and plague cream
Total time: 20 min
Yield: 4
Ingredients: 400 gram salmon fillet; 1 protein; 50 gram bread crumb; 1 shallot; 1 tablespoon flour; 3 tablespoon peanut oil; 3 tablespoon olive oil; 1 clove garlic; 4 Focaccia; 4 ciabatta bread; 50 gram arugula; 125 milliliters mascarpone; 3 tablespoon Pesto

Ingredients

400 gram salmon fillet
1 protein
50 gram bread crumb
1 shallot
1 tablespoon flour
3 tablespoon peanut oil
3 tablespoon olive oil

1 clove garlic
4 Focaccia
4 ciabatta bread
50 gram arugula
125 milliliters mascarpone
3 tablespoon Pesto

Directions

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.