Ingredients
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
Used bresc products
Ingredients
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.
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