Miniburgers with salmon
Miniburger with salmonis a recipe.
- dry yeast 2.5 tsp;
- warm milk 120 ml;
- flour 1 cup (250 ml);
- butter 100 g;
- Sugar 3 tbsp. l.;
- salt 1 pinch;
- chicken eggs 2 pcs.
For the dough mix 2.5 tsp. dry yeast, 120 ml of warm milk and one glass (250 ml) of flour, cover and set aside. Mix 100 grams of butter, 3 tbsp. l. sugar and a generous pinch of salt with a mixer to a smooth consistency.
Add two eggs one at a time, mix well. Add 1.25 cups of flour and set aside yeast mixture. Mix until smooth, then crush hands.
We form buns, cover them with a damp towel or oiled film and leave until the volume doubles.
Bake at 1800C for 15 minutes (depending on size).
Fish cut into small pieces and fry on high heat from all sides.
Sauce: in a mortar, knead half a clove of garlic with salt, add boiled potatoes, mash, pour in lemon juice (not from whole lemon, of course, to taste), stir. Take a whisk and, whipping, slowly pour in olive oil to the desired consistency. Add some mascarpone and heavy cream to soften the taste.
Putting it up: we cut the bun in half, put greens, fish, sauce on one half, top with the second half of the bun and stick a skewer.
AllMiniburgers with salmonare ready.
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