- 800 g of salmon fillets (skinless)
- 250 g of Le Guérandais Guérande coarse sea salt
- 1 shallot
- 1 beef tomato
- 1 ripe avocado
- 1 yellow pepper
- Lemon juice
- 2 sprigs of basil
- 4 tablespoon of mayonnaise
- 4 burger buns
- Nuoc-mâm fish sauce
Cut up the salmon fillets into tiny cubes to make a tartare. Grate a shallot and quarter of a yellow pepper (no seeds) and mix into the tartare. Add a few drops of fish sauce, some ground black pepper and leave for 15 minutes at room temperature. Quick tip: you can also add a teaspoon of turmeric for an exotic touch!
Prepare a bed of Guérande coarse sea salt, about 1 cm thick, on a baking tray and compress it well. Preheat your oven to 150°C. Divide the salmon tartare into 4 and make compact salmon "steaks". Delicately place each salmon steak directly onto the bed of preheated Guérande coarse sea salt and cook for 10 to 15 minutes. Check the salmon is cooked by looking inside each steak, without turning them over.
Finely chop the basil leaves and mix them into your favourite mayonnaise. Peel and cut the avocado into thin slices, pour a few drops of lemon juice onto them. Cut the beef tomato into thick slices. Open up each burger bun and put them under the grill for 5 minutes to toast them. You are now ready to create your burger!
Side dish suggestion: mini stuffed peppers
- 10 mini peppers
- Le Guérandais Guérande Fleur de sel
- 200g of garlic and herb cream cheese
- A few sprigs of parsley, tarragon and chives
Cut the top off each pepper, around the stem, and empty out the pips.
Chop the herbs and mix them into the cream cheese. Add a teaspoon of Guérande 'Fleur de Sel' and stuff the mini peppers with the mixture. You can eat them like this, after having refrigerated them for 1h, or cook them covered in Guérande coarse sea salt in an over preheated to 150°C for 45 minutes to 1h. You can cook your burgers straight after!