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Smoked trout burger with cashew nut cream and cheese - created Penedo Rio de Janeiro
🇧🇷Brazil
•View in original language
(Português)
80 min(s)
4 servings
- Ingredients
- Recipe
- Smoked trout500 g
- Flaxseed50 g
- Breadcrumbs100 g
- Wheat flour2 tablespoon
- Salt to taste
- Water1 cup
- Milk500 ml
- Crushed cashews150 g
- Grated Parmesan Cheese100 g
- Lettuce to taste
- Tomato to taste
- Burger buns4 unit(s)
- Place the flaxseeds in a small container and add the water. Let it rest for 30 minutes.
- In a bowl add the smoked trout and the hydrated flaxseed. Mix well and add the breadcrumbs little by little. Continue mixing until you get a homogeneous and firm dough.
- Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim). Reserve.
- In a pan put the milk, mix the wheat flour, cashew nuts and salt to taste. Let it boil until it thickens. Finally, add the grated Parmesan cheese and cook for another 5 minutes. Reserve.
- Toast the burgers in a skillet or griddle until golden.
- Assemble the buns with lettuce and tomato, place the hamburger and cover with the cashew nut sauce with cheese. . I created this recipe to honor the city of Penedo in the countryside of Rio de Janeiro. The city where I live and have my hamburger shop. Trout is the city's most famous dish. Although it is not a Brazilian ingredient, it has adapted very well to this region of rivers with cold waters, where there are numerous breeding sites. . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!
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