Salmon Rice Burger
Material- 2 eggs
- 500 g salmon, grilled briefly, rough-rough cut
- 50 g flour panir, rough cut
- 2 tablespoons celery, chopped
- 50 g chopped green onion
- 1 teaspoon salt
- 2 tablespoons cooking oil
Rice Burger
- 300 g rice japan
- 350 ml water
- 1 / 8 teaspoon salt
- 1 / 2 tablespoons chopped parsley
- 1-2 tablespoons butter
Hollandaise Sauce
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 / 8 teaspoon salt
- 30 g butter
Complement
- 2 pieces bottled pickled cucumbers, roughly chopped
How to Make
- Whisk the eggs from free. Enter the salmon, flour panir, celery, green onion and salt and stir well. For those into 4 parts. Shape each round flat with a diameter of 90-10 cm
- Heat oil in a frying pan flat. Pour the salmon that have been in shape, cooking while in the back and forth for 10 minutes until brown, remove
- Burger Rice: Wash rice and drain. Enter the rice in a rice cooker, pour water, add salt and cook until the rice cooked. Lift paterseli sprinkle chopped and stir well. For those into 4 parts, form a circle with a diameter of 9 -10 cm, flat shapes. Do it until the dough runs out. Grease a skillet with butter, cook the rice burgers until slightly brown, remove
- Hollandaise Sauce: Combine egg yolks, lemon juice and salt in a container, shake with a whisk until well blended. Put the container in hot water, cook over low heat. Add 1 / 3 of butter, cream the butter until melted. do the same for the rest of the butter. Shake continues until thick sauce, lift
- Presentation: Place the salmon on top of rice burger, pour the sauce, sprinkle with chopped cucumber, Serve
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Published: 2011-02-24T15:31:00-08:00
Salmon Rice Burger
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