Smoked trout burger with cashew nut cream and cheese - created Penedo Rio de Janeiro

Smoked trout burger with cashew nut cream and cheese - created Penedo Rio de Janeiro

🇧🇷Brazil

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View in original language

(Português)

80 min(s)

4 servings

João

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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