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
•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
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.