August 28, 2014

Scrumptious Seafood: Fresh Salmon Burgers with Tarragon Mayonnaise

Photo by Lara Ferroni

It’s (almost!) Labour Day long weekend and what better way to wrap up summer than a gourmet burger filled with freshly caught salmon? Get yourself down to the Steveston Public Sales Float, then give this Bon Appetit recipe, via epicurious, a whirl!

Ingredients

  • 1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)
  • 4 green onions, chopped
  • 1 tablespoon drained small capers
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared white horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dry breadcrumbs
  • 1 tablespoon butter
  • 8 slices brioche loaf or egg bread, toasted
  • 4 large tomato slices
  • 8 radicchio leaves
  • tarragon mayonaise

Preparation

To make burgers:
Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

To assemble:
Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.

Posted by websitedev
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