Finished burger with french fries on a what plate, sitting on a light blue placemat.

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 Recipe
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 taste; 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:

Clear Springs^® Rainbow Trout Fillets, skinned and chopped
Egg, lightly beaten
Red Bell Pepper, diced
Dry Bread Crumbs
Fresh Parsley
Whole Mustard
Shallot, chopped
Smoked Paprika, to taste
Salt
Pepper
Fresh Lemon Juice

For the Grilled Potato Salad:

Fingerling Potatoes
Extra Virgin Olive Oil
Crème Fraîche
Water
Whole Grain Mustard
Fresh Dill, chopped
Himalayan Salt, to taste
Fresh Ground Black Pepper, to taste
Fresh Sprigs for Garnish

For the Cumin-Caper Yogurt Sauce:

Greek Yogurt
Mayonnaise
White Wine Vinegar
Cilantro, stems removed and chopped
Lime, zested and juiced
Capers, drained and diced
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.