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Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
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Swedish style salmon and dill burger with avocado and lime mayonnaise
Make the garlic, salmon and spring break for the salmon burger in the chopmill. Attach the bar mixer and chop all into a coarse mixture. Then mix the mixture as soon as possible.
Clean the chop to make the breadcrumb. Put the pieces of bread in the chop mill, attach the bar mixer and chop the bread into coarse breadcrumbs. Then add the pepper powder, the dill, the egg, the lemon juice, the olive oil and a pinch of salt. Mix well together and divide the mixture into 4 equal portions on a plate. Take out burgers, cover and put in the fridge for 30 minutes.
Simply make some Mayonnaise with the bar mixer. Put the egg yolks, the vinegar and mustard in the mixing cup and confirm the garde. Begin to knock on the lowest position and gradually increase the speed until a mild mass occurs. Then add the oil evenly so that a thick mayonnaise is formed. Finally add the lime juice. Mix well together and season with some salt.
Sprinkle the salmon burgers on one side with olive oil. Lay them downside down on the barbecue. Grille the salmon burgers for 2 to 3 minutes on each side until they are just cooked. Cut the sandwiches through the middle. Spoon a lemon mayonnaise on the bottom half and put a few leaves on top of it. Put the salmon burger on the lettuce and garnish with slices of pickle and avocado.
Swedish style salmon and dill burger with avocado and lime mayonnaise
Make the garlic, salmon and spring break for the salmon burger in the chopmill. Attach the bar mixer and chop all into a coarse mixture. Then mix the mixture as soon as possible.
Clean the chop to make the breadcrumb. Put the pieces of bread in the chop mill, attach the bar mixer and chop the bread into coarse breadcrumbs. Then add the pepper powder, the dill, the egg, the lemon juice, the olive oil and a pinch of salt. Mix well together and divide the mixture into 4 equal portions on a plate. Take out burgers, cover and put in the fridge for 30 minutes.
Simply make some Mayonnaise with the bar mixer. Put the egg yolks, the vinegar and mustard in the mixing cup and confirm the garde. Begin to knock on the lowest position and gradually increase the speed until a mild mass occurs. Then add the oil evenly so that a thick mayonnaise is formed. Finally add the lime juice. Mix well together and season with some salt.
Sprinkle the salmon burgers on one side with olive oil. Lay them downside down on the barbecue. Grille the salmon burgers for 2 to 3 minutes on each side until they are just cooked. Cut the sandwiches through the middle. Spoon a lemon mayonnaise on the bottom half and put a few leaves on top of it. Put the salmon burger on the lettuce and garnish with slices of pickle and avocado.
