Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 piece flat bread such as pita or possibly tandoori nan (middle eastern flat bread, bread, found in some specialty food stores)
- Â Â Extra virgin olive oil, sufficient to coat flat bread
- 24 ounce Certified Quality Bay of Fundy Salmon, skin removed and finely minced by hand
- 1 c. Seeded and diced red and green bell peppers
- 1/4 c. Minced scallions
- 1/4 c. Heavy cream
- 2 tsp Tabasco
- 2 tsp Kosher salt
- Â Â Freshly grnd black pepper to taste
- 2 x Egg whites, firmly whipped to soft peaks
- 1 Tbsp. Canola oil
- 2 tsp Butter
- 1/2 c. Minced cornichons
- 1/3 x Minced capers
- 3 med Shallots, peeled and roughly minced
- 1Â 1/3 c. Mayonnaise
- 1 tsp Dijon-style mustard
- 3 Tbsp. Minced dill
- 4 Tbsp. Minced chives
- 4 Tbsp. Minced parsley
- 2 tsp Lemon juice
- 1 tsp Freshly grnd black pepper
- 1/2 c. Extra virgin olive oil
Direcciones
- 1. Heat grill. Using a pastry brush or possibly your fingers, coat each side of the flat bread with a thin layer of extra virgin olive oil. Place on grill and cook till brown, approximately 2 min. Turn bread over and broil another 2 min. When cooled sufficient to handle, trim the ends (about 3/4O). You should have 8 slices.
- 2. Meanwhile, put the minced salmon into a mixing bowl. Add in peppers, scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.
- Gently mix in 4 Tbsp. of egg whites (1 Tbsp. per burger), being careful not to break the whipped egg whites as you fold them in. Form into four patties, 4O in diameter and 1/4O thick.
- 4. Place a large non-stick griddle pan on the grill and allow to heat for 5 min. Brush pan with canola, (or possibly vegetable) oil and lay salmon burgers on griddle. Place 1/2 tsp. of butter next to each burger. Sauta 2*
- min and flip (the burgers should be browned). Continue cooking 2 min till 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 tsp. of tartar sauce, top with 1/4 c. of mesclun (or possibly 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 in cornichons, capers and shallots to the work bowl. Process for a few seconds just to combine. Add in 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 in the oil in a stream. Remove the tartar sauce to an air-tight container and chill for twenty four hrs before using to allow flavors to develop.
- Makes about 3 c.
- NOTES : Oceana's seafood expert Rick Moonen presents a combination of America's most popular dishes with it's most popular fish.
