Smoked Salmon Burger (Tomato, Red Onion and Avocado) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The Jun-Aug Icelandic fishing season begins in a few dys & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked - it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* ! Ingredients:
150 g cherry tomatoes |
1 small red onion |
1 small avocado (ripe) |
1 lemon, juice of (reserve 1 tsp for later use) |
2 tablespoons creme fraiche (may sub sour cream) |
1 tablespoon mayonnaise |
salt and pepper (to taste) |
180 g smoked salmon (6 oz, may sub smoked trout) |
4 rolls (crisp, approx 4-in round) |
lettuce leaf (chiccory was suggested) (optional) |
Directions:
1. Slice the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone.
2. Using a hand blender, puree 1 avocado half w/the larger measure of lemon juice, crème fraîche & mayo. Season to taste w/salt & pepper.
3. Slice the other avocado half & sprinkle w/the smaller measure of lemon juice. Thinly slice the smoked salmon.
4. ASSEMBLY: Cut the rolls in half & spread each w/an equal amt of the pureed avocado mixture. Arrange equal amts of the lettuce leaves (if using), cherry tomatoes, red onion & smoked salmon on each roll. Top w/the other half of the rolls & serve.
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