Recipe - Salmon Burgers With Ginger Mustard Mayonnaise

4 Pieces flat bread such as
pita or tandoori nan;
(middle eastern flat
; bread, bread, found in
; some specialty food
; stores)
Olive oil; enough to coat
flat
; bread
24 ounce Certified Quality Bay of
Fundy Salmon; skin removed
and
; finely chopped by
; hand
1 cup Seeded and minced red and
green bell
; peppers
One fourth cup Chopped scallions
One fourth cup Heavy cream
2 teaspoon Tabasco
2 teaspoon Kosher salt
Freshly ground black pepper
to taste
2 Egg whites; firmly whipped
to
; soft peaks
1 tablespoon Canola oil
2 teaspoon Butter

GREEN TARTAR SAUCE
One half cup Chopped cornichons
1/3 Chopped capers
3 md Shallots; peeled and roughly
; chopped
1 1/3 cup Mayonnaise
1 teaspoon Dijonstyle mustard
3 tablespoon Chopped dill
4 tablespoon Chopped chives
4 tablespoon Chopped parsley
2 teaspoon Lemon juice
1 teaspoon Freshly ground black pepper
One half cup Olive oil

1. Heat grill. Using a pastry brush or your fingers, coat each side of the
flat bread with a thin layer of olive oil. Place on grill and cook until
brown, approximately 2 minutes. Turn bread over and broil another 2
minutes. When cooled enough to handle, trim the ends (about 3/4Ò). You
should have 8 slices.

2. Meanwhile, put the chopped salmon into a mixing bowl. Add peppers,
scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.
Gently fold in 4 tablespoons of egg whites (1 tablespoon per burger), being
careful not to break the whipped egg whites as you fold them in. Form into
four patties, 4Ò in diameter and 1/4Ò thick.

4. Place a large nonstick griddle pan on the grill and allow to heat for 5
minutes. Brush pan with canola, (or vegetable) oil and lay salmon burgers
on griddle. Place One half teaspoon of butter next to each burger. SautŽ 2*
minutes and flip (the burgers should be browned). Continue cooking 2
minutes until nicely browned on both sides. Remove each burger to a slice
of bread.

5. On top of the burger place one thick slice of fresh tomato, one heaping
teaspoon of tartar sauce, top with One fourth cup of mesclun (or other tender
garden greens) and top with one slice of bread. Serve with grilled corn and
tomato salsa.

Yields 4