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Green Tartar Sauce Recipe

Green Tartar Sauce Ingredients:

Green Tartar Sauce Recipe
Green Tartar Sauce Recipe
  • 4 pieces Tandoori naan or thick pita bread
  • Olive oil, to coat naan
  • 11/2 lbs Salmon fillets, skinless – finely chopped by hand
  • 1/2 cup Seeded and diced red bell pepper
  • 1/2 cup Seeded and diced green bell pepper
  • 1/4 cup Chopped green onions
  • 1/4 cup Heavy cream
  • 1-2 tsp Tabasco
  • 1-2 tsp Kosher salt

Pinch freshly ground black pepper:

  • 1 Egg white
  • 1 tbsp Canola oil
  • 2 tsp Butter
  • 1 Fresh ripe beefsteak tomato – cut in 4 slices
  • 1 cup Mesclun (or other tender salad greens)

TARTAR SAUCE:

  • 1/4 cup Chopped cornichons or dill pickles
  • 21/2 tbsp Capers
  • 1 Large shallot, chopped (about 1/4 cup)
  • 2/3 cup Mayonnaise
  • 21/2 tbsp Chopped chives
  • 21/2 tbsp Chopped parsley
  • 11/2 tbsp Chopped dill
  • 2 tsp Lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Freshly ground black pepper
  • 1/4 cup Olive oil

How to make Green Tartar Sauce:

TARTAR SAUCE:

Combine the cornichons, capers and shallot in a food processor and frocess for a few seconds just to mix. Add the mayonnaise, herbs, lemon juice, mustard and pepper and process to blend well. Open the pour spout and, with the motor running, slowly add the oil in a stream. Transfer the tartar sauce to an airtight container and refrigerate overnight to allow the flavors to blend.

SALMON BURGERS:

Preheat the broiler. Lightly brush each side of the naan with olive oil.Place on a rack under the broiler and cook until brown. 2 minutes. Carefully turn the bread and broil another 2 minutes. Transfer to a cutting board. When cool enough to handle, trim the ends to roughly square off the bread and cut each in half to get 8 pieces. If using pita bread, cut each piece in half, then trim about 1 inch off the pointed corners on each piece. Put the salmon in a mixing bowl. Add the bell peppers, green onions and cream and combine. Stir in the tabasco, salt and pepper. Beat the egg white with a wire whisk until soft peaks form and gently fold it into the salmon mixture. Form into 4 patties, 4 inches across and about 3/4 inch thick. Preheat a large nonstick skillet on the stove over medium-high heat until hot, a couple of minutes. Add the canola oil and swirl to evenly coat the bottom, then add the salmon burgers. Lower the heat to medium and place 1/2 tsp of butter next to each burger. Saute until browned, 2 – 3 minutes, then carefully turn the burgers and continue cooking until nicely browned and just cooked through, about 2 minutes longer. Arrange each burger on a slice of naan. Top with a thick slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup of mesclun and finish with another slice of naan bread.