Mini Burgers with Salmon and Quail Egg

Mini Burgers with Salmon and Quail Egg

Prepared with:


40 MIN





For 6 mini burgers:

Mini buns 6
Scottish smoked salmon 150g
Asparagus 12
Quail eggs 6
Ripe avocado 1
Mayonnaise 4 spoons
Extra virgin olive oil to taste
Chives to taste
Lemon juice to taste
Salt and pepper to taste

This mini burger is a true explosion of flavors. The creaminess of avocado perfectly matches the bold taste of smoked salmon, while the fried quail egg adds a special touch to the dish. Everything is made even more delicious by the chive mayonnaise, which adds a touch of acidity. A perfect snack for an aperitif with friends or a tasty brunch.


1 <ol><li>Cut the avocado in half, remove the pit and scoop out the pulp. Mash the avocado pulp with a fork and season with salt, pepper, lemon juice and a drizzle of extra virgin olive oil.
2 Clean the asparagus by removing the woody ends and blanch them for about 5 minutes, until they are tender. In the meantime, finely chop the chives and add them to the mayonnaise, mixing well.
3 In a non-stick pan, fry the quail eggs for about 2-3 minutes, until they are cooked but still have a runny yolk.
4 Cut the mini buns in half and assemble the mini burgers: spread the chive mayonnaise on the top half of the bun. Spread the avocado cream on the bottom half of the bun, then add a few slices of smoked salmon and the fried quail egg, and close it up. The mini burgers are ready, enjoy!</li></ol>

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