Ingredients
10
10 hot-dog buns
10 smoked salmon sausages
250 g fennel
250 g white cabbage
200 g mayonnaise
50 g Bresc Smoked garlic
100 g Bresc Parrillada aio e lemone
Used bresc products
Ingredients
10 hot-dog buns
10 smoked salmon sausages
250 g fennel
250 g white cabbage
200 g mayonnaise
50 g Bresc Smoked garlic
100 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.
Related themes
Tags
PS in foodservice