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Mini burger de saumon et Tzatziki Fromagerie le Bédouin

Spicy Cajun salmon mini-burger with Lebanese cucumber slices and tzatziki

(4 portions)

Ingredients

  • 12 mini burger buns
  • 600 g salmon
  • 2 Tsp paprika or 10ml smoked paprika
  • 2 tsp maple sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • Tzatziki
  • 36 thin slices of Lebanese cucumber
  • Micro arugula sprouts
  • Fleur-de-sel, black pepper

Preparation

  1. Heat your BBQ
  2. Cut your salmon on an angle in slices 1 ½ inches thick, making 12 portions of 50 g and place in a bowl. The important thing is that the slices should have the format of your burger buns
  3. Mix spices for dry marinade
  4. Rub salmon with dry marinade
  5. Oil the BBQ and grill your salmon slices on both sides
  6. Toast the burger buns, and stuff with salmon, tzatziki, cucumber slices, salt and pepper
  7. Finish decorating with micro arugula and close everything

Visit www.confortchef.ca for more ideas

Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 – info@confortchef.ca