Smoked salmon burgers with mashed,

Pica thin onion. A saute pan with some olive oil until golden and then allowed to stand.

Pica traspásalo fine salmon and a bowl. Add eggs, 1/3 of the breadcrumbs and a pinch of salt and pepper.

Mix well using a wooden spoon, stirring vigorously. Check Worcestershire sauce, mustard, capers, golden onions and cilantro.

Divide the mixture into 6 equal parts and put hand a bowl with the remaining breadcrumbs. Form patties hands squeezing well and then passing them through the panko, twice per side.

A compressing the hands, as is more remaining disks as balls.

Dóralas over medium heat on a frying pan with a film of olive oil, about 3 to 5 minutes per side.

For the puree: Wash and peel the potatoes. Put in a pot to cook the potatoes in boiling salted water (20 to 30 mins). When these already are cooked (soft), estilar and grinding to form a puree. Add butter and stir until smooth. Incorporating milk to achieve the desired consistency.

It serves a burger and a half per person.