Dressing; in a food processsor put the egg yolks, mustartd, ketchup, hot sauce, and a good pinch of salt. turn on the machine andbegin adding the oil, at first drop by drop, increasing to a slow stream as the mixture forms and emulsio. pulse in the worchestershire sauce and salt and pepper to taste. screape the tartare fressing into a bol, cover and refrigerate until needed.
Burgers in a food processor, put the shallot, capers, cornichons, tarragon, and parsley in the work bowl and process until finely chopped. cut ithe fish into 1in cubes, add them to the work bowl, and chop q/ quick pulses, scraping down teh sides as necessary. stop when you stil have texture; you wantto chop the fish, not puree it. pulse in the 2 T tartare dressing and pepper to taste.
divide into 4 burgers. wrap and refrigerate 30 minutes. cook on BBQ; may season w/ more salt/pepper. garnish burgers w/ apple and watercress
Originally Submitted
1/26/2011
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