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Title: Asian Salmon Burgers With Pickled Cucumber On Pumpernickel
Yield: 4 Servings

Ingredients

      1 lg Cucumber - (abt 1 lb)
      1 tb Cider vinegar
  1 1/2 ts Sugar
    1/4 ts Dried hot red pepper flakes
           Salt; to taste
      1 lg Egg white
      1 tb Soy sauce
    1/2 ts Grated peeled fresh ginger
           -root
    3/4 lb Salmon fillet; skin
           -discarded,
           and fish cut 1/4" pieces
    1/2 c  Fine fresh bread crumbs
      2    Scallions; chopped fine
      1 ts Mustard seeds
      1 ts Vegetable oil
      4 sm Green-leaf lettuce leaves
      8 sl Firm pumpernickel - (abt 10
           -oz)

Instructions

With a Japanese rotary slicer, cut cucumber into 1 long spiral.
(Alternatively, with a sharp knife cut cucumber into very thin slices.) In
a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to
taste.
In another bowl whisk together egg white, soy sauce and ginger root until
combined well and stir in salmon, bread crumbs, scallions, mustard seeds,
and salt to taste. In a food processor puree 1/3 cup salmon mixture and
return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup
salmon mixture fine and mash to a paste with flat side of a knife.) Stir
mixture to combine and form into four 3/4-inch-thick patties. Drain
cucumber well.
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. Cook patties, covered, over moderate heat until just cooked through,
about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and
top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel
slices.
This recipe yields 4 sandwiches.

Comments: To slice the cucumber in the above recipe into a paper-thin
spiral, we used a Japanese rotary device known as the Benriner vegetable
slicer. This gadget is available from Katagiri, 224 East 59th Street, New
York, NY 10022 - tel. (212) 755-3566 and through the Williams Sonoma
catalogue - tel. (800) 541-2233 (ask for the "spiral shredder").

Recipe Source:
COOKING LIVE with Sara Moulton
From the TV FOOD NETWORK - (Show # CL-8647 broadcast 06-05-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

12-05-1998

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Contributor: Sara Moulton

Preparation Time: 0:00

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