- 1 cup mayonnaise
- 1 medium tomato, smoked and diced
- 4 tablespoons finely diced gherkin pickles
- 2 tablespoons finely diced red onion
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey
- Salt to taste
- 2 pounds uncooked Loch Duart salmon
- 1 large egg
- ½ cup finely diced shallot
- 2 tablespoons horseradish
- 2 tablespoons extra-strong Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt
- 1 pinch black pepper
- Six brioche buns, grilled
- 12 slices fresh tomato
Smoked Tomato Mayonnaise
Mix all ingredients until well combined. Refrigerate until ready to serve.
Heat oven to 375 degrees. Remove skin from salmon, check for bones. Cut salmon into 2-inch chunks. Place about 2/3 of salmon into a food processor and process until the texture of ground beef, about 10 pulses. Add egg and pulse once or twice. Add remaining salmon and process again, leaving visible small chunks of salmon, about 7 pulses. Transfer to a large bowl and with a spatula, stir in shallot, horseradish, mustard, lemon juice, salt and pepper. The mixture will be loose and a bit sticky.
Divide into six portions and shape into thick patties. Arrange on a well-greased baking sheet. Bake until patties are firm and cooked through, about 10 minutes.
To serve Big Sky Café-style, place arugula on a bun, top with salmon burger, Smoked Tomato Mayonnaise, two tomato slices and the top bun. Serve with kale chips on the side.