Our recipes

Ingredients

• 250g Femeg salmon
• Salt and pepper
• Olive oil
• 2 burger buns
• 1 tsp mayonnaise
• 2 tsp. mustard
• 1 handful rocket
• 1 red onion
• 1 lime
• 1 tsp horseradish
• 2 eggs

Preparation

Preheat the oven to 160°C top and bottom heat. Defrost the salmon fillets, rinse with water and pat dry. Place the salmon fillets in an ovenproof dish, season and cook in the oven for approx. 20 minutes.

Mix the mustard and mayonnaise, cut the onions into rings, squeeze the lime and wash the rocket. Put the buns in the oven for a short time.

Fry the fried eggs in a hot pan. Then take the salmon out of the oven, pull it apart with two forks and drizzle with lime juice.

Spread the mustard mayonnaise on the underside of the bun and top with the rocket. Drape the salmon on top and garnish with the fried egg and onion rings. Finally, place half a teaspoon of horseradish on the burger. Spread the top with the mustard mayonnaise and place on top of the burger.