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home:: Local Menu:: EXPERIENCE RIOJA:: Rioja & Food:: Recipe of the Month

Rioja & Food

Recipe of the Month

Fresh Salmon Burgers with Tarragon Mayonnaise

Summertime is the perfect season to invite friends over for a glass of wine and some light fare. Check out this recipe  from our friends at Epicurious. Pair with a crisp stainless white or juicy Rosado, such as Rioja El Coto or Ontañon. Enjoy!

Yield: serves 4

Ingredients

•1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)

•4 green onions, chopped

•1 tablespoon drained small capers

•1 tablespoon fresh lemon juice

•1 tablespoon chopped fresh tarragon or 1 teaspoon dried

•1 teaspoon Dijon mustard

•1 teaspoon prepared white horseradish

•1/2 teaspoon salt

•1/2 teaspoon pepper

•1/2 cup dry breadcrumbs

•1 tablespoon butter

•8 slices brioche loaf or egg bread, toasted

•4 large tomato slices

•8 radicchio leaves

•tarragon mayonaise

 

Preparation

To make burgers:

Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

To assemble:

Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.
 

 

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