Extra soft bread of an original colour: surprise your guests with this Black Burger with salmon!
Serves: 4 people
Preparation time: 60 minutes
Cooking time: 40 minutes
INGREDIENTS:
Black Burger Buns
320g of flour
1 sachet of baker’s yeast
1 4g sachet of squid ink
5cl of milk
1 spoonful of oil
1 spoonful of sugar
1 pinch of salt
Garnish
4 raw salmon fillets 80g-100g
1/2 cucumber
5 radishes
1 oak leaf lettuce, a few spinach shoots and herbs: chives, parsley or dill
Share on facebook
Share on pinterest
Share on twitter
Share on email
Share on print
PREPARATION OF THE BUNS:
Dissolve the yeast in the warm milk. Leave to rest for a few minutes.
In a salad bowl mix: flour, yeast, salt, sugar, squid ink, oil, then add 20 cl of water. Knead it together for about ten minutes.
Leave to rise for about 1 hour at room temperature. Knead the dough again and divide into 4 portions. Shape 4 balls. Arrange them on a baking tray, well spaced out. Cover them with a fine cloth and let the balls rise for about 1h30.
Preheat the oven to 200° for 10 min.
Brush the buns with a little egg white, sprinkle with black or white sesame seeds. Cook for 20 minutes at 180°C. Leave the buns to cool on a wire rack.
GARNISHINGS:
Peel and wash the vegetables.
Slice the radishes and cucumber.
Fry the salmon fillets for 3 minutes on the skin side, then 1 minute on the flesh side, season.
PRESENTATION:
Cut the buns in half.
Garnish the base with Senchou Beetroot Ketch’up.
In this order add: 1 lettuce leaf, radish slices, cucumber, the fillet, Beetroot Ketch’up and 1 lettuce leaf.