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4 Pieces flat bread such as
-pita or tandoori nan;
-(middle eastern flat
; bread, bread, found in
; some specialty food
; stores)
Olive oil; enough to coat
-flat
; bread
24 oz Certified Quality Bay of
-Fundy Salmon; skin removed
-and
; finely chopped by
; hand
1 c Seeded and diced red and
-green bell
; peppers
1/4 c Chopped scallions
1/4 c Heavy cream
2 ts Tabasco
2 ts Kosher salt
Freshly ground black pepper
-to taste
2 Egg whites; firmly whipped
-to
; soft peaks
1 tb Canola oil
2 ts Butter
-GREEN TARTAR SAUCE-
1/2 c Chopped cornichons
1/3 Chopped capers
3 md Shallots; peeled and roughly
; chopped
1 1/3 c Mayonnaise
1 ts Dijon-style mustard
3 tb Chopped dill
4 tb Chopped chives
4 tb Chopped parsley
2 ts Lemon juice
1 ts Freshly ground black pepper
1/2 c Olive oil
1. Heat grill. Using a pastry brush or your fingers, coat each side of the
flat bread with a thin layer of olive oil. Place on grill and cook until
brown, approximately 2 minutes. Turn bread over and broil another 2
minutes. When cooled enough to handle, trim the ends (about 3/4?). You
should have 8 slices.
2. Meanwhile, put the chopped salmon into a mixing bowl. Add peppers,
scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.
Gently fold in 4 tablespoons of egg whites (1 tablespoon per burger), being
careful not to break the whipped egg whites as you fold them in. Form into
four patties, 4? in diameter and 1/4? thick.
4. Place a large non-stick griddle pan on the grill and allow to heat for 5
minutes. Brush pan with canola, (or vegetable) oil and lay salmon burgers
on griddle. Place 1/2 teaspoon of butter next to each burger. Saut? 2*
minutes and flip (the burgers should be browned). Continue cooking 2
minutes until nicely browned on both sides. Remove each burger to a slice
of bread.
5. On top of the burger place one thick slice of fresh tomato, one heaping
teaspoon of tartar sauce, top with 1/4 cup of mesclun (or other tender
garden greens) and top with one slice of bread. Serve with grilled corn and
tomato salsa.
Yields 4 servings
Green Tartar Sauce:
1. Using a food processor fitted with the sharp blade, add cornichons,
capers and shallots to the work bowl. Process for a few seconds just to
combine. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and
process for 8 seconds to blend well. Open the pour spout, and with the
motor running, slowly add the oil in a stream. Remove the tartar sauce to
an air-tight container and refrigerate for twenty four hours before using
to allow flavors to develop.
Makes about 3 cups
Yields
1 servings
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