Crispy Salmon Burgers with Pine Nuts

 

                    Fresh salmon, spinach, and pine nuts create a very colorful burger. Be sure to squeeze as much water as possible out of the fresh spinach, otherwise the burgers may be rather soggy.

Serves 4-6

• 10 oz/300 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh salmon fillet, skinned
• 4 cups fresh spinach leaves
• ½ cup pine nuts, roasted
• 2 tablespoons finely grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons whole-wheat flour
• 1 cup sour cream
• 1½-inch/4-cm piece cucumber, peeled and finely chopped
• 2 tablespoons corn oil

1. Cook the potatoes in a pan lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and set aside.
3. Cut the salmon into chunks.
4. Reserve a few spinach leaves for serving, than blanch the remainder in a pan of boiling water for 2 minutes, drain, squeezing out any excess moisture, than chop.
5. Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend together.
6. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.
9. Heat a heavy-bottom skillet and add oil.
10. When hot, add the burgers and cook for 4-6 minutes on each side or until piping hot.
11. Place the reserved spinach leaves on 4-6 whole-wheat baps, top with the burgers, then spoon over a little of the sour cream mixture and place the lid in position.
12. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT