So what is a double salmon burger? I had some smoked salmon in the refrigerator which I was meant to eat for breakfast but forgot. It was at its use by date and I’m not keen on testing the dates given food safety is something I feel strongly about. I also had a fillet of Atlantic salmon ready to cook. If a little bit of salmon is good, more must be better.
I made a salmon mousse with the smoked salmon by combining it with avocado, fennel, red capsicum, red onion, salt and olive oil.
I then put it together to make a quick and easy meal for one burger.
- Smoked salmon (3 slices from a 4 slice packets from [url href=”http://coles.com.au” target=”_blank”]Coles[/url])
- Avocado (1 whole avocado)
- Fennel (peel off a layer and cut roughly)
- Red onion (I used about 1 quarter of a small onion)
- Red capsicum (I used about 1 quarter of a medium sized capsicum)
- Olive oil (about 2 tablespoons)
- Salt (a generous pinch)
- Atlantic salmon fillet (1 fillet from the middle of the fish from the deli section at Coles)
- Bread roll
- Basil (a few leaves)
- Dill (a stem or two)
- Aioli (about 2 tablespoons)
- Wasabi (about 3 cm out of a tube)
- In a food processor add the Smoked salmon, Avocado, Fennel, Red onion, Red capsicum, Olive oil,
- and Salt
- Whizz for a few minutes and scoop the mousse out into a bowl
- Bake the salmon at 220 °C for 12 minutes
- Plate up with wasabi aioli and garnish with basil and dill
For breakfast today I had melted cheese on a bread roll with a Chinese gooseberry drink.
For lunch I had a gluten free steak sandwich at The Tradies Woden.
I’m grateful I’m do not have coeliac disease. Gluten free bread is okay but not as nice as bread with gluten.
If you want to see the photographs as a gallery click here. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.