For the salmon hamburgers:
• 450 grams of Salmón de Chile, without skin
• 1 egg
• ¾ cup of breadcrumbs or ground soda crackers
• 1 tbsp of lemon zest
• 3 tbsp of finely chopped parsley
• 1 tbsp of finely chopped red onion
• Salt and pepper to taste
To make the sandwich:
• 2 cups of clean and dry soft lettuce (Spanish) leaves
• 4 tbsp of light mayonnaise
• 1 tbsp of soy sauce
• drops of lemon juice
• 2 sliced of ripe tomatoes
• 8 slices of Mozzarella cheese (optional)
• Toothpicks with decorative flags
PREPARTATION
1. Grind the salmon in a food processor.
2. Mix all the ingredients of the salmon hamburger: ground salmon, egg, breadcrumbs, lemon zest, parsley and onion. Salt and pepper to taste
3. Refrigerate the mixture for 20 minutes.
4. Make the salmon hamburgers by forming medium sized flattened balls.
5. Heat oil in a pan over high heat and cook the burgers 2 to 3 minutes on each side.
For the sandwich;
1. Mix the mayonnaise with drops of lemon juice and soy sauce.
2. Cut the bread in half, spread one half with mayonnaise and add a leaf of lettuce, a slice of tomato, the salmon hamburger and mozzarella cheese.
3. Cover the sandwich and serve immediately, with a toothpick and a decorative flag.
4. Great if accompanied with French fries.
