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Receta Salmon Burgers With Green Tartar Sauce

Name: Salmon Burgers With Green Tartar Sauce
Ingredients: 4 piece flat bread such as pita or possibly tandoori nan (middle eastern flat bread, bread, found in some specialty food stores); 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; 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; 1 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

de Global Cookbook

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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.