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Staci Booth
Salmon burger with tomato and plague cream
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Ingredients
Directions
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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.
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Make the mixture earlier and put it in the refrigerator.
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With 4 hands, sprinkle with 4 fingers and bake them in 2 tablespoons of oil for 2-3 minutes per side.
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Mix the rest of the oil with garlic and brush the cutting edges of the bread with this mixture. Heat the oven grill.
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Divide the arugula over the bread. Mix the mascarpone with the pesto.
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Put the burgers with the plague cream briefly under the hot grill. Serve the salmon burgers on the sandwiches with arugula.
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Nutrition
635Calories
Sodium0% DV0g
Fat65% DV42g
Protein62% DV31g
Carbs11% DV33g
Fiber0% DV0g
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