10 Sourdough Burgers, sliced, art. 1364
20 tsp of crème fraîche with herbs
20 bacon slices
30 iceberg lettuce leafs
1500 g pulled salmon
1. Fry or bake bacon until crisp. Then toast the burger buns, spread crème fraîche on them and top with salad.
2. Put pulled salmon and bacon on top of the salad. Place the lids and serve.