Ingredient: Deloused and skinned trout fillets

Quality, authenticity, excellence
Salmon trout hamburger

Second courses

Salmon trout hamburger

Author: Guido Boschetti



Total time:

180 min


1 Portions


450 g of Tipico IT's Manitoba flour
60 g of Butter
12 g of Brewer's fresh yeast
240 ml of Water
30 g of sugar
1 Egg
5 g of Honey
1 tbsp of Milk
Tipico IT’s Extra virgin olive oil
Sesame seeds
2 Deloused and skinned trout fillets
1 tbsp of Tipico IT’s Breadcrumbs
1 Tipico IT's Mozzarella fior di latte
1 Boiled potato
1 Teaspoon of aromatic herbs



First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.


Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.


After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.


After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.


Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.


Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.


Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.


Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.


Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.


Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.


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