SALMON SANDWICHES WITH HERBS TARTARE SAUCE

Ingredients :

Sandwiches:

6 slices of freshly toasted bread

1 ½ pounds (720 g) salmon fillet, skinless and finely chopped

1 cup red peppers, seeded and finely diced

¼ cup green onion, finely chopped

¼ cup cream

2 tablespoons Tabasco

1 egg white

1 ½ tablespoons vegetable oil

1 tablespoon unsalted butter cut into 6 pieces

6 thick slices of tomato

1 ½ cups salad greens

Salt

Pepper

Green Tartare Sauce:

½ cup green onion, finely chopped

3 tablespoons finely chopped capers

¾ cups mayonnaise

3 tablespoons chopped chives

3 tablespoons chopped parsley

2 tablespoons chopped dill

1 teaspoon fresh lemon juice

½ teaspoon Dijon mustard

¼ cup olive oil

Salt

Pepper

Preparation:

Sandwiches:
Combine salmon with red peppers, scallions, heavy cream, Tabasco, salt and pepper in a bowl.

Beat egg white until stiff. Fold into salmon mixture. Form this mixture into 6 patties about 1 inch (1½ cm) thick. In a skillet heat the oil until simmering and fry the salmon burgers adding a piece of butter under each one. Cook burgers over moderately heat until they are well browned, about 3 minutes. Flip the burgers and continue cooking until well browned and just cooked through. Set the salmon burgers on toasted bread and top with a tablespoon of Green Tartare Sauce, a slice of tomato and greens. Serve extra tartare sauce in a sauceboat.

Uncooked salmon burgers can be refrigerated for up to six hours. The sauce can be refrigerated for up to three days.

Green Tartare Sauce:
Combine shallot, capers, mayonnaise, chives, parsley, dill, lemon juice, mustard, salt and pepper in food processor. With the machine on, add oil to the tartare sauce in a slow steady stream.

6 servings

Back