2 salmon fillets
1 fresh canola
1-2 tablespoons of vinegar
1-2 tablespoons sugar
1/2 dl Shredded
1 prk Crème fraîche (français)
1/2 – 1 lime juice
2 garlic cloves
1 teaspoon of sugar
1 dl of parmesan cheese
Melt and dry salmon fillets. Peel the cucumber, sliced into thin slices (cheese grinder is a great tool). Add the spices and mix so that fluid from the cucumber begins to loosen. Check the taste.
Mix the crushed garlic with lime juice, sugar and grated parmesan. Season with salt and pepper.
Cut the salmon into 1.5 cm thick slices.
Sprinkle in hot pan salt or sea salt from the mill, place the fish in the pan to roast without fat. Roast both sides to the beautiful brown.
Roast hamburger roll in crunchy roaster. Put between hamburger ice-lettuce, red onion, avocado slices, capers, pickled cucumber, crème fraîche sauce and salmon fillets.