Characteristics
Realisation: easy
Preparation time: 20 minutes.
Ingredients
- 2 Rispo potato medallion
- 250 g of salmon pulp
- 2 teaspoons of egg whites
- parsley
- chives
- salt to taste
- pepper to taste
- extra virgin olive oil
- 1/2 tablespoon potato or corn flour
- 1 shallot
- some salad leaf
How to prepare
Cut the salmon pulp until you get a tartar. Mix it with egg whites and starch. Season with parsley, chives, salt and pepper. Give the shape of a burger with a food ring mold, put in a baking pan, add a little oil and bake for 8-10 minutes. Defrost the Rispo potato medallion and bake in preheated oven at 200/210°C for 7-8 minutes. Place the cooked Rispo medallions on a cutting board or plate, cut them in half, and stuff with salmon patties, salad and shallot. Classy touch: add a teaspoon of tartar sauce. Enjoy your meal!
