Lachs-Sandwiches mit Gurkensalat, rote Bete und Avocado

Darf ich vorstellen: unser Lachs-Sandwich. Wie Pulled Pork wird das Fleisch des Fisches hier grob zerpflückt und findet sich mit schmantigem Gurkensalat, frischer und cremiger Rote Bete und leicht scharfem Asiasalat zwischen zwei gerösteten Sandwichscheiben wieder. Da kann sich der gute alte Burger warm anziehen, sage ich euch. Unser Sandwich kommt nämlich nicht nur sommerlich frisch daher, sondern ist auch geschmacklich eine ziemliche Wucht. Achtet aber wirklich darauf, gutes Weißbrot zu kaufen und nicht abgepacktes Sandwichtoast zu nehmen, das ist wirklich entscheidend.


Für 3 Sandwiches

GURKENSALAT
150 g saure Sahne
1 kleines Bund Dill
1 EL weißer Balsamico
etwas Zucker
Salz, Pfeffer
1 Gurke

LACHS
250 g Wildlachsfilet
1 EL Olivenöl
Salz, Pfeffer
Saft von 1/2 Zitrone

AUSSERDEM
6 Scheiben gutes Weißbrot
3 EL Rote-Bete-Creme (Rezept)
1/2 Avocado
1/2 Rote Bete Knolle
einige Blätter Asiasalat
1 EL rosa Pfefferbeeren


Saure Sahne, gehackten Dill, Balsamico, Zucker, Salz und Pfeffer in einer Schüssel verrühren. Gurke waschen, in dünne Scheiben schneiden und unter mischen.
Lachs waschen, trocken tupfen und im heißen Öl bei mittlerer Hitze von beiden Seiten anbraten. Nicht zu lange braten, der Lachs soll innen noch leicht glasig sein. Fischfilets aus der Pfanne nehmen, mit zwei Gabeln grob zerrupfen, mit Salz und Pfeffer würzen und mit Zitronensaft beträufeln.

Weißbrot in einer Pfanne anrösten und die Hälfte der Scheiben mit Rote-Bete-Creme bestreichen. Avocado in dünne Scheiben schneiden und auf die Sandwichunterseiten legen. Lachs darauf verteilen. Rote Bete schälen und in dünne Scheiben schneiden. Rote Bete Scheiben und Gurkensalat auf den Lachs geben und das Sandwich mit Asiasalatblättern und zerstoßenen Pfefferbeeren fertig stellen. Mit den restlichen Weißbrotscheiben belegen.

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