| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Grains, Vegetables |
Asian |
Cklive08 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Cucumber -; (abt 1 lb) |
| 1 |
tb |
Cider vinegar |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Dried hot red pepper flakes |
|
|
Salt; to taste |
| 1 |
lg |
Egg white |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Grated peeled fresh ginger root |
| 3/4 |
lb |
Salmon fillet; skin discarded, |
|
|
And fish cut 1/4" pieces |
| 1/2 |
c |
Fine fresh bread crumbs |
| 2 |
|
Scallions; chopped fine |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Vegetable oil |
| 4 |
sm |
Green-leaf lettuce leaves |
| 8 |
sl |
Firm pumpernickel -; (abt 10 oz) |
INSTRUCTIONS
With a Japanese rotary slicer, cut cucumber into 1 long spiral.
(Alternatively, with a sharp knife cut cucumber into very thin
slices.) In a bowl toss cucumber with vinegar, sugar, red pepper
flakes, and salt to taste. In another bowl whisk together egg white,
soy sauce and ginger root until combined well and stir in salmon,
bread crumbs, scallions, mustard seeds, and salt to taste. In a food
processor puree 1/3 cup salmon mixture and return to salmon mixture
remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine
and mash to a paste with flat side of a knife.) Stir mixture to
combine and form into four 3/4-inch-thick patties. Drain cucumber
well. In a large non-stick skillet heat oil over moderately-high heat
until hot but not smoking and cook patties until golden, about 2
minutes on each side. Cook patties, covered, over moderate heat until
just cooked through, about 5 minutes more. Arrange lettuce leaves on 4
pumpernickel slices and top with salmon burgers, pickled cucumber, and
remaining 4 pumpernickel slices. This recipe yields 4 sandwiches.
Comments: To slice the cucumber in the above recipe into a paper-thin
spiral, we used a Japanese rotary device known as the Benriner
vegetable slicer. This gadget is available from Katagiri, 224 East
59th Street, New York, NY 10022 - tel. (212) 755-3566 and through the
Williams Sonoma catalogue - tel. (800) 541-2233 (ask for the "spiral
shredder").
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8647 broadcast 06-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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