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    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
       
 
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