Serves 4.

INGREDIENTS

  • 1 pound skinless salmon fillet, cut into 1/4-inch pieces (about 2 1/4 cups)
  • 4 green onions, chopped
  • 1 tablespoon drained small capers
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 teaspoon dijon mustard
  • 1 teaspoon prepared white horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

  • 1/2 cup dry breadcrumbs

  • 1 tablespoon butter

  • 8 slices brioche loaf or egg bread, toasted

  • 4 large tomato slices
  • 8 radicchio leaves
  • accompaniment: tarragon mayonnaise

    DIRECTIONS

    To make burgers:
    Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

    Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

    To assemble:
    Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.