Usuba
Mini Salmon Burgers on Yeast Buns
Tender yeast buns with pan-seared salmon and creamy potato sauce with mascarpone. The combination of crispy fish, soft bread, and creamy filling creates a harmonious dish perfect for an appetizer or light lunch.
- Total
- 50 min
- Standard serving
- 171.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Mix the dry yeast, warm milk and flour. Cover and set aside for 15–20 minutes.
Beat the butter, sugar and salt with a mixer until smooth.
Add eggs and mix well.
Combine with the yeast mixture, stir until smooth and knead with your hands.
- 2
Step 2
Form small buns, cover with a damp towel or oil-brushed film.
Let rise until doubled in volume.
- 3
Step 3
Bake the buns at 180°C for about 15 minutes until golden brown.
- 4
Step 4
Cut the salmon into convenient pieces.
Fry over high heat on all sides until golden brown.
- 5
Step 5
Boil the potatoes until tender.
In a mortar, mash half a garlic clove with salt, add boiled potatoes and mash.
Pour lemon juice to taste and stir.
- 6
Step 6
Add mascarpone and heavy cream to the sauce to soften the taste. Mix well.
- 7
Step 7
Cut the buns in half, arrange the seared salmon and potato sauce. Serve immediately.
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