Rispo potato medallion with salmon hamburger, salad and shallot


Realisation: easy

Preparation time: 20 minutes.


  • 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!

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