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Salmon hamburger on chickpea or courgette purée


Salmon hamburger ingredients to serve 4:

360g salmon, cleaned

80g ricotta cheese

a tablespoon of cornflour

a tablespoon of chives, finely chopped

a tablespoon of parsley, finely chopped

rind of 1/2 lemon, grated

salt and pepper to taste

a tablespoon of lemon juice

a tablespoon of soy sauce


For the edge

20g sesame

20g bacon, dried and finely chopped


Chop the salmon flesh, mix it with all the other ingredients. Shape the hamburgers and place them in the fridge to cool.

In the meantime, prepare the thinly cut bacon, cook it in the oven until crisp, dry it with kitchen towel, chop it finely and mix it with the sesame seeds.

Take the hamburgers and roll them in this mixture.

Drizzle a plate with a little olive oil and sear them in a non-stick pan for approx. 3 minutes per side until golden, then put them in the oven at 140°C for approx. 10 minutes to finish cooking. 



Chickpea purée for 4 persons

Soak 80 g of dried chickpeas for 12 hours

Then boil them with a piece of onion and a sprig of rosemary

When they are ready, blend them with some of their cooking water, salt and extra virgin olive oil until a smooth, homogeneous cream is obtained.


Courgette purée for 4 persons

serve the courgette purée on top, garnish with chives and drizzle with extra virgin olive oil.

For the courgette purée, sauté one small courgette per person in a pan with oil, salt, pepper and basil leaves

for roughly 5 minutes. Then adding an extra drop of extra virgin olive oil, blend the courgettes at top speed for 30/40 seconds.

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