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Smoky Rainbow Trout Burgers with Cumin-Caper Yogurt Sauce and Grilled Potato Salad

Name: Smoky Rainbow Trout Burgers with Cumin-Caper Yogurt Sauce and Grilled Potato Salad
Prep time: 1 h
Cook time: 30 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: For the Smoky Rainbow Trout Burgers:; 5 Clear Springs Rainbow Trout Fillets, skinned and chopped; 1 Egg, lightly beaten; 1/2 Red Bell Pepper, diced; 1/4 cup Dry Bread Crumbs; 1 tbsp Fresh Parsley; 2 tbsp Whole Mustard; 2 tsp Shallot, chopped; 1 to 2 tsp Smoked Paprika, to your liking; Squeeze of Fresh Lemon Juice; 1/2 tsp Salt; Pinch of Pepper; For the Grilled Potato Salad:; 8 oz Fingerling Potatoes; 2 tbsp Extra Virgin Olive Oil; Himalayan Salt, to taste; Fresh Ground Black Pepper, to taste; 4 oz Crème Fraîche; 1/4 cup Water; 2 tbsp Whole Grain Mustard; 1 tbsp Fresh Dill, chopped plus fresh sprigs for garnish; For the Cumin-Caper Yogurt Sauce:; 1/2 cup Greek Yogurt; 1/2 cup Mayonnaise; 1 tsp White Wine Vinegar; 1/4 cup Cilantro, stems removed and chopped; 1 Lime, zested and juiced; 1 tbsp Capers, drained and diced; 1 tsp Cumin; Salt, to taste

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 4 servings
Prep Time: 40 - 60 minutes
Cook Time: 10 - 30 minutes

Ingredients:

For the Smoky Rainbow Trout Burgers:

5	Clear Springs Rainbow Trout Fillets, skinned and chopped
1	Egg, lightly beaten
1/2	Red Bell Pepper, diced
1/4 cup	Dry Bread Crumbs
1 tbsp	Fresh Parsley
2 tbsp	Whole Mustard
2 tsp	Shallot, chopped
1 to 2 tsp	Smoked Paprika, to your liking
1/2 tsp	Salt
Pinch of Pepper
Squeeze of Fresh Lemon Juice

For the Grilled Potato Salad:

8 oz	Fingerling Potatoes
2 tbsp	Extra Virgin Olive Oil
Himalayan Salt, to taste
Fresh Ground Black Pepper, to taste
4 oz	Crème Fraîche
1/4 cup	Water
2 tbsp	Whole Grain Mustard
1 tbsp	Fresh Dill, chopped
Fresh Sprigs for Garnish

For the Cumin-Caper Yogurt Sauce:

1/2 cup	Greek Yogurt
1/2 cup	Mayonnaise
1 tsp	White Wine Vinegar
1/4 cup	Cilantro, stems removed and chopped
1	Lime, zested and juiced
1 tbsp	Capers, drained and diced
1 tsp	Cumin
Salt, to taste
Pepper, to taste

Additional Items:

• Food Processor
• Large Bowls
• Nonstick Skillet
• Large Saucepan

Directions:

For the Smoky Rainbow Trout Burgers:

Place all ingredients in a food processor, and pulse until blended.
Important: Do not pulse to a paste, it should be coarse enough that small chunks of trout are visible.
Shape into patties and place on a parchment-lined baking tray and chill for 30 minutes.
While they chill, make Grilled Potato Salad and Cumin-Caper Yogurt Sauce (below).
Over medium heat, drizzle olive oil into a nonstick skillet.
Place burgers on the skillet and cook about 4 minutes per side until nicely browned and cooked through and reach an internal temperature between 155-158°F.

For the Grilled Potato Salad:

Place the potatoes in a large saucepan of cold, salted water.
Cover and bring potatoes to a boil over high heat.
Remove the lid and cook for 8-10 minutes or until fork tender. Drain and cut in half lengthwise.
On a grill pan or BBQ, heat to high.
Drizzle olive oil on potatoes and season with salt and pepper. Grill cut-side down until lightly charred.
In a bowl, mix the crème fraîche water, mustard, salt, pepper and dill until well combined.
Drizzle dressing over the potatoes just before serving and garnish with sprigs of dill.
Serve warm or cold.

For the Cumin-Caper Yogurt Sauce:

Blend yogurt, mayo, vinegar, cilantro, lime zest, lime juice, capers, cumin, and salt and pepper.
Chill until ready to serve.

To Assemble:

Toast brioche buns.
Place greens on the bottom bun, placing the trout burger on top.
Cumin-Caper Yogurt Sauce, tomatoes, avocado and more dill.
Serve with a side of Grilled Potato Salad.

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Smoky Rainbow Trout Burgers with Cumin-Caper Yogurt Sauce and Grilled Potato Salad

Ingredients:

Directions:

For the Smoky Rainbow Trout Burgers:

For the Grilled Potato Salad:

For the Cumin-Caper Yogurt Sauce:

To Assemble:

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