Smoked Salmon Burger (Tomato, Red Onion and Avocado)

twissis's Note:

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* !

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 4.0 Sandwic ...

• 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.

Reviews

[Toddy Turtle]

So good! Saw the picture yesterday and knew they would be perfect for a quick Saturday night dinner. What a wonderful combination of flavors! My hubby was moaning as he ate it and was still talking about it this morning. My only sub was to use light sour cream instead of the creme fraiche (spelling?) Thanks for a wonderful new staple in my recipes!!!

[~*~flour*power~*~]

I agree with the other reviewers, this is one delicious sandwich! What a great way to use that smoked salmon at the grocery store! The quality/taste of the bread and salmon make a world of difference, so be aware of that.

[Susiecat too]

This was fantastic, a really delicious sandwich! It was large, and hearty, and reminded me of the Dagwood-sized sandwiches my brothers always favored. I used a whole-wheat sourdough roll, and my salmon was part of a smoked filet rather than a cured smoked salmon like lox. I used arugula (rocket) instead of lettuce. So scrumptious, this combination will surely be one to put into the regular rotation. Thanks, twissis!