Celebrate our West Coast catch with a piscine burger that combines both fresh and smoked salmon with herbs, lemon and roasted tomatoes.ROASTED TOMATOES
4 small ripe plum tomatoes
¼ tsp (1 mL) each kosher salt, black pepper and granulated sugar
BURGERS
1¼ lbs (625 g) boneless skinless salmon fillets, cut into chunks
4 oz (125 g) smoked salmon, coarsely chopped
3 tbsp (45 mL) dry bread crumbs
2 tbsp (30 mL) fi nely chopped fresh chives
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) fi nely chopped fresh dill
2 tsp (10 mL) prepared horseradish
1 tsp (5 mL) fi nely grated lemon zest
1 clove garlic, minced
¼ tsp (1 mL) cayenne
4 thin multi-grain burger buns
⅓ cup (80 mL) tartar sauce
1½ cups (375 mL) lightly packed washed
and dried watercress (no tough stems)
Half small red onion, thinly sliced
½ cup (125 mL) crumbled soft goat cheese
4 small ripe plum tomatoes
¼ tsp (1 mL) each kosher salt, black pepper and granulated sugar
BURGERS
1¼ lbs (625 g) boneless skinless salmon fillets, cut into chunks
4 oz (125 g) smoked salmon, coarsely chopped
3 tbsp (45 mL) dry bread crumbs
2 tbsp (30 mL) fi nely chopped fresh chives
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) fi nely chopped fresh dill
2 tsp (10 mL) prepared horseradish
1 tsp (5 mL) fi nely grated lemon zest
1 clove garlic, minced
¼ tsp (1 mL) cayenne
4 thin multi-grain burger buns
⅓ cup (80 mL) tartar sauce
1½ cups (375 mL) lightly packed washed
and dried watercress (no tough stems)
Half small red onion, thinly sliced
½ cup (125 mL) crumbled soft goat cheese
1 Preheat oven to 250°F (120°C).
2 Line a baking sheet with parchment paper. Cut tomatoes in half lengthwise and arrange cut-side up on baking sheet. Sprinkle evenly with salt, pepper and sugar. Roast for 3 hours or until tomatoes are shrivelled slightly but still moist. Let tomatoes cool to room temperature.
3 In a food processor, pulse fresh and smoked salmon 8 to 10 times or until chopped but not puréed. Scrape out salmon mixture into a large bowl. Add bread crumbs, chives, mayonnaise, dill, horseradish, lemon zest, garlic and cayenne and mix gently but thoroughly.
4 Form salmon mixture into 4 even-size patties about 1 inch (2.5 cm) thick. Arrange patties Patties in a single layer on a large plate. Cover and refrigerate for at least 1 hour.
5 Preheat barbecue to medium-high. Cook patties on well-oiled grill for 8 to 10 minutes, turning once, until browned on both sides but still coral-coloured in the centre. Just before burgers are ready, split buns horizontally and toast, cut-side down, until golden.
6 Spread bottom halves of buns with tartar sauce. Top with watercress, red onion and 2roasted tomato halves. Add a burger to each bun and top with goat cheese. Replace tops of buns.
2 Line a baking sheet with parchment paper. Cut tomatoes in half lengthwise and arrange cut-side up on baking sheet. Sprinkle evenly with salt, pepper and sugar. Roast for 3 hours or until tomatoes are shrivelled slightly but still moist. Let tomatoes cool to room temperature.
3 In a food processor, pulse fresh and smoked salmon 8 to 10 times or until chopped but not puréed. Scrape out salmon mixture into a large bowl. Add bread crumbs, chives, mayonnaise, dill, horseradish, lemon zest, garlic and cayenne and mix gently but thoroughly.
4 Form salmon mixture into 4 even-size patties about 1 inch (2.5 cm) thick. Arrange patties Patties in a single layer on a large plate. Cover and refrigerate for at least 1 hour.
5 Preheat barbecue to medium-high. Cook patties on well-oiled grill for 8 to 10 minutes, turning once, until browned on both sides but still coral-coloured in the centre. Just before burgers are ready, split buns horizontally and toast, cut-side down, until golden.
6 Spread bottom halves of buns with tartar sauce. Top with watercress, red onion and 2roasted tomato halves. Add a burger to each bun and top with goat cheese. Replace tops of buns.
Makes 4 burgers
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