Fresh Salmon Burgers with Tarragon Mayonnaise
The Flavors of Bon Appétit 1997
Fresh Salmon Burgers with Tarragon Mayonnaise
The Flavors of Bon Appétit 1997
|
Salmon Burgers: 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 Mayonnaise Tarragon Mayonnaise: 1 cup mayonnaise (regular or low fat) 1/4 cup plain yogurt 4 green onions, chopped 1 tablespoon drained small capers 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh tarragon or 1 teaspoon dried 2 teaspoons Dijon mustard 2 teaspoons prepared white horseradish Directions: Tarragon Mayonnaise: Combine mayonnaise, yogurt, green onions, capers, lemon juice, tarragon, mustard and horseradish in small bowl and mix well. Season with salt and pepper. Salmon Burgers: Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. 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. Place 1 slice 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. Serves 4. |