Salmon burger with Balsamic Vinegar of Modena

Salmon burger with Balsamic Vinegar of Modena

Ingredients for 4 people:

4 burger buns
Carandini Emilio Gold Balsamic Vinegar of Modena PGI to taste
600g salmon fillet already skinned and boned
1 avocado
1 small Tropea onion
1 vine tomato
80g tzatziki
Chives or parsley to taste
Extra virgin olive oil, salt and pepper to taste

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

In a blender finely mince the salmon together with the fresh chives or parsley. Season with salt and pepper to taste.

Take a round pastry cutter, place it on a sheet of baking paper and put part of the mixture inside. Compact well and repeat for the other burgers as well. Put the burgers in the refrigerator for at least thirty minutes to firm up so that they will keep their shape during cooking.

Place a sheet of baking paper on a hot grill and cook the salmon burgers on both sides until a nice golden color is obtained.

Prepare the buns by spreading the tzatziki on the bread, then adding the sliced avocado, the salmon burger and the sliced onion and tomato.
Dress the burgers with Carandini Emilio Gold Balsamic Vinegar of Modena PGI. Close the sandwiches and serve.

Enjoy!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI