Smokey Trout Burgers with Pesto Relish

 

                    Smoked fish and bacon may seem a strange combination, but they work really well together here, especially when teamed with the fresh and fragrant pesto relish.

Serves 4

• 8 oz/225 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 12 oz/350 gr smoked trout fillets, flaked
• 2 teaspoons creamed horseradish
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, coarsely grated
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil

Pesto Relish

• 3 tablespoons fresh basil
• ¼ cup pine nuts, toasted
• 3 garlic cloves
• Two-third cup olive oil
• 1½ oz/40 gr Parmesan cheese, freshly grated
• 1½-inch/4 cm piece cucumber, peeled and finely diced
• 4 scallions, finely chopped
• 2 plum tomatoes, finely diced

1. Cook the potatoes in a pan of lightly salted water for 15-20 minutes, or until cooked.
2. Drain, mash, and place in a large bowl.
3. Add the trout, horseradish, scallions, zucchini, and salt and pepper to taste and mix together.
4. Shape into 4 equal-size burgers, let chill for 1 hour, then coat in the flour and wrap each in 2 slices of bacon.
5. Meanwhile, prepare the relish.
6. Place the basil, pine nuts and garlic in a food processor and blend for 1 minute.
7. With motor running, gradually pour in the oil and continue to blend until all the oil has been incorporated.
8. Scrape into a bowl and stir in the cheese, cucumber, scallions and tomatoes, spoon into a serving bowl.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 3-4 minuteson each side until golden and piping hot.
11. Place on the bases of 4 ciabatta rolls with sald greens and charred red bell pepper wedges and a little pesto relish.

BON APPÉÉÉÉÉÉÉÉTIT