Asian Salmon Burgers With Pickled Cucumber On Pumpernickel

Recipe Ingredients

1		Cucumber - (abt 1 lb) (large)
1 tablespoon	15ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Sugar
1/4 teaspoon	1.3ml	Dried hot red pepper flakes
		Salt - to taste
1		Egg white (large)
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Grated peeled fresh ginger root
3/4 lb	340g / 11oz	Salmon fillet - skin discarded, and fish cut 1/4" pieces
1/2 cup	73g / 2.6oz	Fine fresh bread crumbs
2		Scallions - chopped fine
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Vegetable oil
4 teaspoons	20ml	Green-leaf lettuce leaves (small)
8		Firm pumpernickel - (abt 10 oz)

Recipe Instructions

With a Japanese rotary slicer, cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.

In another bowl whisk together egg white, soy sauce and ginger root until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.

In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8647 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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