When we cooked this, we didn't made any salsa, nor did we have the lime zest. I really think without this, it's not worth making. So, next time, definitely salsa, lime zest and I think fresh coriander would make it here too. Also, we skiped the bread and made potato wedges instead.
500 g/1 lb salmon fillet
2 chili fruits
1 teaspoon salt
zest and juice from 1 lime
1 tablespoon potato flour (we took the same amount of Maizena instead)
2 deciliter/1 cup thick youghurt
1 mango
1 spring onion
1. Chop the salmon very finley, or blend it a little in a blender.
2. Remove the seeds from the chili fruits and chop them.
3. Mix half of the chili with salmon, salt, zest, flour and ½ dl (1/4 cup) of youghurt together.
4. Make burgers of appropriate size.
5. Peel and remove the seed from the mango. Chop.
6. Shred the onion.
7. Mix mango, onion and lime juice with the rest of the youghurt and chili.
8. Fry the burgers in butter approximately 2 minutes on each side.
9. Serve on toast with salsa and a sallad.
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