Fish burger, grilled mango, wasabi mayonnaise, lamb’s lettuce and Balsamic Vinegar of Modena PGI
Ingredients for 4 servings
500g salmon meat
20g baby capers
1 bunch of parsley
1 tablespoon of grated lemon rind
2 tablespoons breadcrumbs
1 tablespoon chia seeds
Aged Balsamic Vinegar of Modena PGI
1 mango, not too ripe
4 tablespoons mayonnaise
1 teaspoon wasabi
100g lamb’s lettuce
8 slices of homemade bread
Author: Licia Cagnoni
Chop the salmon meat with a knife and put it in a bowl.
Chop capers and parsley, then add them to the salmon, add two tablespoons of Balsamic Vinegar of Modena and breadcrumbs. Season with salt and pepper.
Shape 4 burgers filling a round cutter of 8cm in diameter. Sprinkle with the chia seeds.
Peel the mango e cut it into slices of 3-4mm.
Mix mayonnaise and wasabi.
Heat up a non-stick pan, roast the mango slices for 30 seconds on each side.
In the same pan, cook the salmon burgers for 2-3 minutes on each side.
Spread 4 slices of bread with the wasabi flavoured mayonnaise, top with a bunch of lettuce, a mango slice, a salmon burger and some more lettuce.
Top with another slice of bread.
Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.