Smoked Salmon Burger With Tomato, Red Onion & Avocado
"This versatile recipe by Dumont Monte from his cookbook simply titled "Salmon" is among the 1st things I make each year when fishing season begins & supplies in our freezer are replenished by my DH. While not a burger in the traditional sense as it's not cooked -- It's definitely an easy-fix, ideal for a light lunch & is ingredient-friendly for to-go occasions, camping or fishing trips + cold food patio parties. As written, the recipe used a mix of metric & US measurements, so I entered it the same way. (This is a NO-COOK recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (252.7 g)
- Calories 283.7
- Total Fat - 11 g
- Saturated Fat - 2.3 g
- Cholesterol - 13 mg
- Sodium - 604 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 5.8 g
- Sugars - 6.6 g
- Protein - 14.8 g
- Calcium - 115.6 mg
- Iron - 2.5 mg
- Vitamin C - 39.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Halve the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone.
Step 2
Using an immersion blender, puree 1 avocado half w/a larger measure of the lemon juice, sour cream & mayo. Season to taste w/salt & pepper.
Step 3
Slice the other avocado half & brush w/a smaller measure of the lemon juice (A pastry brush works well for this). Thinly slice the smoked salmon.
Step 4
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.
Tips
- Immersion blender
2 Reviews
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