Asian Salmon Burgers with Pickled Cucumber on Pumpernickel

1. 1

   With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral.

2. 2

   (Alternatively, with a sharp knife cut cucumber into very thin slices.)

3. 3

   In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.

4. 4

   In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste.

5. 5

   In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl.

6. 6

   (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.)

7. 7

   Stir mixture to combine and form into four 3/4-inch-thick patties.

8. 8

   Drain cucumber well.

9. 9

   In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side.

10. 10

    Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more.

11. 11

    Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.