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Smoked Salmon Burger Tomato, Red Onion And

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Ingredients

Adjust Servings:

	150 g cherry tomatoes
	1 small red onion
	1 small avocado (ripe)
	1 lemon juice of
	2 tablespoons creme fraiche or 2 tablespoons sour cream
	1 tablespoon mayonnaise
	salt and pepper (to taste)
	180 g smoked salmon or 180 g smoked trout
	4 crisp rolls (approx 4 in round)
	lettuce leaf (chiccory was suggested) (optional)

Nutritional information

352

Calories

136 g

Calories From Fat

15.2 g

Total Fat

3.7 g

Saturated Fat

21.6 mg

Cholesterol

699.2mg

Sodium

39.6 g

Carbs

5.3 g

Dietary Fiber

4.1 g

Sugars

15.7 g

Protein

240g

Serving Size (g)

Serving Size

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Smoked Salmon Burger Tomato, Red Onion And

Name: Smoked Salmon Burger Tomato, Red Onion And
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 150; : 1; : 1; : 1; : 2; : 1; : 180; : 4

Features:

Cuisine:

American

Excellent combination! Everything goes really well together, especially the avocado and lox (always love that pair). We very much enjoyed the "sauce" part of it, and DH thought it could be used for other things too. It made for a wonderful and filling dinner.

40 min
Serves 4
Easy

Ingredients

Directions

Smoked Salmon Burger (Tomato, Red Onion and Avocado),The Jun-Aug Icelandic fishing season begins in a few days & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked — it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* !,Excellent combination! Everything goes really well together, especially the avocado and lox (always love that pair). We very much enjoyed the “sauce” part of it, and DH thought it could be used for other things too. It made for a wonderful and filling dinner.,Delicious! My miserable store bought gluten free buns crumbled away the moment I sliced them open, but I glued the crumbles together with the avocado smear – great way to fix crumbled buns LOL used thick Greek sheep yoghurt in place of the crme frache and home made mayo. This is a keeper for a salmon burger, thanks for sharing!
Made for Think Pink 2014

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Steps

1 Done	Slice the Cherry Tomatoes & Thinly Slice the Red Onion. Halve the Avocado, Peel & Remove the Stone.
2 Done	Using a Hand Blender, Puree 1 Avocado Half W/the Larger Measure of Lemon Juice, Crme Frache & Mayo. Season to Taste W/Salt & Pepper.
3 Done	Slice the Other Avocado Half & Sprinkle W/the Smaller Measure of Lemon Juice. Thinly Slice the Smoked Salmon.
4 Done	Assembly: Cut the Rolls in Half & Spread Each W/an Equal Amt of the Pureed Avocado Mixture. Arrange Equal Amts of the Lettuce Leaves (if Using), Cherry Tomatoes, Red Onion & Smoked Salmon on Each Roll. Top W/the Other Half of the Rolls & Serve.