Prepared with:
Time
Difficulty
| 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> |
