Pulled Salmon Burger

Ingredients for 10 burgers:

10 Pretzel Burgers with sesame, sliced, item no. 2669
1,250 g salmon fillet
375 g rocket salad
5 red onions
some mixed pepper, salt
2 tbsp olive oil
2-3 limes
25 g Sweet Chili Sauce, item no. 96337
200 g mayonnaise
150 g coarse-grained mustard
60 g butter
10 eggs, size M
2½ EL horseradish, freshly grated or in a jar

Preparation method:

Leave the pretzel burger buns to defrost for 30 minutes and heat at 180 °C for 3-5 minutes. Then reduce the temperature to 160 °C (fan oven 140 °C).

Wash the rocket and pat dry. Peel the onions and cut into fine rings. Wash the salmon fillet, pat dry and season with mixed pepper and salt.
Place the fillet in an oven dish and drizzle with olive oil. Cook in the oven for 15 minutes until translucent.

Squeeze the lime and mix with the chilli sauce. Pull the salmon apart with two forks and carefully mix with the lime and chilli sauce. Mix the mayonnaise and mustard.

Spread the top and bottom halves of the rolls with the mustard mayonnaise. Cover the bottom halves with rocket and spread the salmon fillet on top.

Heat the butter in a pan, fry the eggs and place on top of the salmon.
Garnish with onion rings and horseradish and place the upper halves of the rolls on top.

Tip: Jacket potatoes and potato salad are the perfect accompaniments to the pulled salmon burger.