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Une publication partagée par Doyon Després (@doyondespres)

Ingredients (for 6 burgers):

• 500 g fresh salmon, skinless
• 6 Martin's potato buns
• 150 ml Doyon Després Asian sauce
• ¼ white cabbage
• ¼ red cabbage
• 1 french shallot
• 1 carrot
• 2 g chopped fresh coriander
• 2 g chopped fresh dill
• 1 lime (juice)
• 1 tsp. cornstarch
• ½ cup mayonnaise
• 50 g Le Pizy cheese (or other soft cheese)
• 6 to 12 slices coppa cheese (1 to 2 slices per burger)
• salt and pepper
• Oil

Preparation:

1. Prepare the salmon: remove the skin, if necessary, then chop as finely as possible. Place in a bowl, add 1g dill and cornstarch, mix well, then refrigerate for 15-20 minutes.
2. Prepare the coleslaw: finely chop the white and red cabbage. Grate the carrot. Finely chop French shallot to taste. Mix the three vegetables in a bowl and add 125 ml Doyon Després Asian Sauce. Set aside.
3. Heat your plancha.
4. Prepare the mayonnaise: in a bowl, mix the mayonnaise with 1 g coriander and 1 g dill, plus lime juice and zest. Add salt to taste.
5. Shape the patties and grill the coppa slices: grill the coppa slices, then remove the salmon from the fridge. Shape into compact balls weighing 60 g each. Lightly oil the plancha and place the balls on top.
6. Flatten the patties: cover each ball with wax paper and flatten firmly with a press for 10-15 seconds. Turn over with a spatula.
7. Add the cheese: place a slice of Le Pizy cheese on each galette, then stack them two by two. Finish by adding the coppa on top.
8. Toast the breads: toast the breads on the plancha, on the inside and, if you wish, slightly on the outside.

Assembly:

1. On the bottom bun, spread a generous layer of herb mayonnaise.
2. Place salmon patties with cheese and coppa.
3. Garnish with coleslaw for a touch of freshness and crunch.
4. On the top bun, add a drizzle of Doyon Després Asian sauce.
5. Close the burger and serve immediately.

Enjoy these salmon burgers that combine sweetness, freshness and a touch of the exotic with Doyon Després Asian sauce. A delicious treat for everyone!

Products used:

• Plancha Eno
• Vollrath meat press
• Shun Santoku 7'' knife
• Hazaki cutting board
• Doyon Després Asian Sauce