Tapa with salmon hamburger, quinoa and young spinach leaves
For the hamburger
200 g. minced salmon50 g. quinoa200 ml. water5 g. young spinach leaves½ dessert spoon Dijon mustard2 dessert spoons extra virgin olive oil1 dessert spoon brandySaltBlack pepper
Other ingredients
120 g. onion sliced a la julienne1 dessert spoon olive oilSalt8 cherry tomatoes1 dessert spoon Dijon mustard16 wholemeal Quely Tapas
For the decoration
Garlic sprouts
200 g. minced salmon50 g. quinoa200 ml. water5 g. young spinach leaves½ dessert spoon Dijon mustard2 dessert spoons extra virgin olive oil1 dessert spoon brandySaltBlack pepper
Other ingredients
120 g. onion sliced a la julienne1 dessert spoon olive oilSalt8 cherry tomatoes1 dessert spoon Dijon mustard16 wholemeal Quely Tapas
For the decoration
Garlic sprouts
For the hamburger
Sauté the quinoa in a frying pan with half the oil; add the hot water and a little salt, and cover.When the quinoa has absorbed all the water, remove from the heat and set aside.In a bowl, mix together the salmon, quinoa, finely cut spinach, oil, salt, mustard, pepper and the brandy.Make 16 small hamburgers from the mixture, fry them lightly in a frying pan until golden and set aside.
For the other ingredients
In another frying pan, brown the julienne onion and add a little salt.When nicely browned, remove from the heat and set aside.Scald the tomatoes and then peel, and set aside.
Assembly of the tapa
Place the hamburgers on the wholemeal Quely Tapas, then add a little mustard, the onion, tomato, and the garlic sprouts.
