Mile-High Somked Salmon Sandwich
Preheat the oven to 200°C (approximately 390°F).
Cut 4 hamburger in half horizontally. Cut remaining rolls horizontally 3 times. Toast all roll in the preheated oven.
Rinse lettuce and spin dry. Rinse chiles and slice into narrow rings. Rinse zucchini and peppers. Plane zucchini lengthwise and cut peppers into wide strips. Rinse celery and into 5 cm (approximately 2 inch) long narrow strips. Rinse bean sprouts and drain. Sauté zucchini, peppers and celery in a pan with hot oil. Season with salt and pepper, remove and set aside. Cook bacon in another pan until crisp. Remove and drain on paper towels.
Cut avocados in half, remove seed and peel. Cut into narrow strips and mix with lemon juice.
Combine crème fraîche and lemon juice. Season with salt and pepper. Rinse tomatoes, core and slice. Rinse and thinly slices radishes.
Place the bottom of a hamburger bun on a plate and cover with a lettuce leaf, about 3 slices of salmon, chile rings and some garden cress. Cover with creme fraiche mixture and add one of the thin slices of bun. Add zucchini slices, avocado columns, tomato and 2 slices of cheese, garnish with some parsley and place another thin slice of roll on top. Then add peppers, radishes, celery and bacon. Add a piece of lettuce, a little mayonnaise and top with the top of a hamburger bun. Repeat with remaining ingredients to create 4 total hamburgers. Serve immediately.