Recipe: Fresh Salmon-Havarti Burgers with Fennel Slaw

Recipe

Fresh Salmon-Havarti Burgers
with Fennel Slaw

Runner Up, 1996 Bays English Muffin Contest

burger

by Virginia Anthony

Dressing

2 teaspoons raspberry mustard
6 tablespoons cholesterol-free mayonnaise
1/4 cup reduced-fat sour cream

Combine all ingredients in small bowl, mix well. Cover and chill.

Fennel Slaw

1 small fennel bulb
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried leaves
2 teaspoons tarragon vinegar
1-1/2 tablespoons dressing (recipe above)
1/4 teaspoon each salt and freshly ground black pepper

Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish. Chop bulb in food processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill.

6 Bays English Muffins, split and lightly toasted
6 thin slices Havarti cheese
tender radicchio or red leaf lettuce leaves

Burgers

1-1/4 pounds boneless, skinless salmon fillet
1/2 cup dry bread crumbs
1/4 cup minced purple onion
1-1/2 teaspoons raspberry mustard
1 teaspoon prepared horseradish
3 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon or 1 teaspoon dried leaves
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

To prepare burgers: with a chef's knife, cut salmon into strips; dice strips crosswise. Chop until texture of raw hamburger. (Do not use food processor.) Place in bowl; add remaining ingredients. with hands, gently mix. Shape into 6 equal size burgers; chill 30 minutes. Coat a heavy non-stick skillet with cooking spray; heat over medium-high heat. Add burgers and cook 3 minutes, turn and top with slice of cheese and cook 3 more minutes. Spread cut sides of muffins with dressing, top with a burger, radicchio or red leaf lettuce, about 2 tablespoons Fennel Slaw and muffin top. Garnish with some of the feathery fennel tops, if desired.

Serves 6