Home-smoked salmon is one of our favorite foods to serve to friends – and have on hand for a quick breakfast or lunch. It is magic to some of this smoked salmon with in a salad of fresh greens, oranges or mangoes, a few almonds, and a splash of one of our homemade vinaigrette (see our previous blog posting for our Meyer Lemon Vinaigrette).
We use the wonderfully simple but elegant Cameron stove top smoker for most of our smoked fish (see it at their website: http://www.cameronsproducts.com/stovetop-smoker). We especially like their selection of quick-igniting wood chips – but our go-to wood for fish is apple.
Once we have our smoked salmon, we often just serve it with one of our sauces – but we also love to make salmon burgers. Full of flavor with hints of smoke – it was a big hit at our last impromptu wine tasting on June 8. We’ll give you a sauce recipe following the salmon burger recipe, and we’ll review some interesting wines in an up-coming article.
Salmon Burgers – Alla Dr. Serious Foodie
- 1/2 pound hot-smoked salmon (or cooked salmon)
- 2 extra-large eggs, lightly beaten
- ¼ cup good mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- ½ cup diced chives
- ½ cup small-diced celery
- ¼ cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- ½ teaspoon Italian seasonings
- 1 cup panko breadcrumbs
- Beat the eggs until fully incorporated. Add the mayonnaise, mustard, Worcestershire sauce, and salt, then whisk together.
- Add in the chives, celery, parsley, capers, Italian seasonings, and breadcrumbs; mix lightly.
- Flake the salmon into the mixture, and mix lightly.
- Form patties. Refrigerate for at least 2 hours, or put into the freezer for 1 hour before cooking
- The burgers can be grilled – but use on a very well lubricated surface. Alternatively, the salmon burgers can be sautéed. It’s best to use a hot iron skillet to get a good crust formed.