Burgers:
1 large (about 8 oz.) baking potato, peeled, cut into cubes
1 ½ tsp. kosher salt, divided
1 lb. cooked red salmon, flaked, or 1 lb. can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
2 Tbsp. chopped chives, divided
1 Tbsp. lemon zest, divided, saving 1 tsp. for garnish
1 Tbsp. fresh lemon juice
1 Tbsp. grated fresh ginger, or finely chopped pickled ginger
1 large egg, beaten
1⁄8 tsp. cayenne
3 Tbsp. extra virgin olive oil, divided
Creamy Garnish:
2 Tbsp. Greek yogurt
½ Tbsp. chopped chives (from above)
1 tsp. lemon zest (from above)
Potato Crisps:
1 russet potato, about 6 oz.
1 Tbsp. extra virgin olive oil
to taste, kosher dalt and freshly ground black pepper
For burgers: Cook potato cubs in water with 1 Tbsp. salt, until fork-tender. Drain. Mash in pan; set aside. Place flaked salmon in medium bowl; add mashed potato, 1 ½ Tbsp. chives, lemon zest (except 1 tsp.), lemon juice, ginger, beaten egg ½ tsp. kosher salt and cayenne. Mix will. Shape into 16 small burgers. Heat 1 Tbsp. olive oil in a large skillet over medium low heat. Saute 8 burgers on both sides until lightly brown. Remove to plate and repeat with remaining 8 burgers.
For creamy garnish: In small bowl, mix garnish ingredients. Refrigerate until needed.
For potato crisps: Thinly slice potatoes (about ¼”), about 32 slices. Rinse potato slices; dry on paper towels. Place in ziplock bag and toss with olive oil. Place potato slices on large baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper. Cover with second sheet of parchment paper; place second baking sheet on top to weigh down slices. Bake for 15 minutes; remove top baking sheet. Return potatoes to top shelf of oven and bake another 10-12 minutes, turning slices over after 6 minutes, until golden brown.
To assemble: Place on burger on each potato crisp. Pipe small amount of creamy garnish on each. Serve on platter scattered with chives.
2-Bite Gingery Salmon Potato Burgers on Potato Crisps
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