Wine Varietal: Pinot Grigio
2 teaspoons vegetable oil
3 tablespoons mayonnaise
3 tablespoons creme fraiche
1 tablespoon honey Dijon mustard
2 teaspoons rough chopped drained capers
2 teaspoons chopped fresh dill
1/2 cup finely chopped smoked salmon(dry smoked)
2 pounds boneless skinless salmon(preferably wild caught), finely chopped
1 large egg, beaten
1/3 cup chopped shallots
1-1/2 tablespoons drained chopped preserved lemons
2 teaspoons sea salt
1/2 teaspoon white pepper
6 large soft sour dough rolls, split
6 red leaf lettuce leaves, trimmed to fit burgers
Heat a standard outdoor grill to medium-high then brush rack with vegetable oil.
In a medium bowl whisk together the mayonnaise, creme fraiche, mustard, capers and dill, fold in the smoked salmon. Cover bowl with plastic wrap and keep chilled while preparing burgers.
In a large bowl mix together the chopped salmon, egg, shallots, preserved lemons, salt and pepper. Divide into 6 portions then form into patties. Grill patties 4 to 5 minutes per side turning once just until cooked through. During the last minute of grilling lightly toast cut side of rolls on outer edge of grill rack.
To serve spread smoked salmon mixture on cut side of roll tops. Place salmon burger on roll bottoms then top each with a lettuce leaf. Serves 6