Saturday, May 17, 2014

from Greenpoint to smoked salmon kitchen! kitchen!

From this wonderful smoked salmon comes
a very irrisistible "SMOKED SALMON BURGER".

Smoked Salmon Burger
Layered with hard boiled egg yolk, paper thin slices of
English cucumber anchored by a sticky brown rice
What one thick piece of smoked salmon steak could turn into if one really tries to think other than just what one sees.

So easy to assemble: (Serves one)
1 2-1/2 inch pastry ring ( or an empty can of tuna bottom part removed - for molding)
2.75 oz. of shredded smoked salmon meat
1 tsp. of minced shallots
1 tsp. of minced celery ( or dill will be perfect )
3-4 paper thin slices of cucumber for each layer
1 hard boiled egg - yolk only
1/4 cup of cooked sticky brown rice ( or plain white rice)

Combine the shredded salmon, minced shallots, and minced celerey or dill in a bowl and add 1-1/2 teaspoon of the chili dressing. Set aside.

For the dressing to bind the ingredients:
2 tablespoons mayonnaise
1 tsp. ketchup
2 tsp. chili sauce
Season to taste

Use only 1 to 1-1/2 tsp. of the dressing to the egg yolk in a separate bowl
First layer is the rice - brushed the top with the dressing; then top with slices of cucumbers;
3rd is the shredded salmon; followed by the egg yolk; cucumber slices and lastly the rest of the shredded salmon.
Slowly, push down the assembled salmon from the ring mold with a spoon unto a plate and garnish with cucumber and lemon. Serve with salad and some toast if you so desire.

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