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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.
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