Bresc BV

Cold-smoked salmon sausage with cabbage-fennel salad



4 hot-dog buns
4 smoked salmon sausages
100 g fennel
100 g white cabbage
80 g mayonnaise
20 g Bresc Smoked garlic 
40 g Bresc Parrillada aio e lemone

Preparation method

Slice the open the hot-dog buns lengthways along the top. Grate the fennel and white cabbage. Mix them with the aio e lemone and season with salt and pepper. Fill the buns with the salad. Place the salmon sausages on top of the salad. Make garlic mayonnaise from the mayonnaise and smoked garlic. Garnish with the garlic mayonnaise.