Ingredients

How to make it

  • With a Japanese rotary slicer (see note this page) 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 gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 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.

People Who Like This Dish 3
Reviews & Comments 4

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    " It was excellent "
    kidaria ate it and said...
    Yummy!
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  • zena824 7 years ago
    Sounds interesting..
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  • invisiblechef 7 years ago
    Sounds good!
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  • dancegypsy67 7 years ago
    Added to my list to try :) Here's a strange question...you'd lose the beauty of the cut of the cucumber, but if you were to grate the cucumber, would you lose anything else?
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