Adapted from “The Scandinavian Cookbook,” by Trina Hahnemann (Andrews McMeel). Serves 4.
Ingredients
FOR THE BURGERS
1 salmon fillet, about 1 1/2 pounds
1 green onion, chopped
1 tablespoon capers, chopped
1 egg, beaten
2 tablespoons fresh bread crumbs
Salt and pepper
Olive oil, for cooking
FOR THE DRESSING
2 tablespoons mayonnaise
2 tablespoons minced chives
1 tablespoon crème fraîche
1 teaspoon lemon juice
FOR SERVING
Mixed lettuce leaves
2 tomatoes, sliced
Chopped chives for garnished
Four slabs rye foccacia or other bread, halved horizontally
Directions
Remove the skin from the salmon and use a large knife to chop the flesh until it is finely ground. Put the salmon in a mixing bowl and add the green onion and capers. Fold in the egg, bread crumbs and salt and pepper.
Carefully shape the mixture into four large patties. Heat the oil in a skillet and cook the patties over medium heat for 4 minutes on each side or until cooked through. Be careful when turning them as they are very delicate.
Make the dressing: In a small bowl, combine the mayonnaise, chives, crème fraîche, and lemon juice and season with salt and pepper.
Spread the dressing over the cut side of each piece of bread, then lay on some lettuce, a salmon burger, sliced tomatoes, and a sprinkling of chives and sandwich with the remaining bread. Serve immediately with cold beer.
