Prepare Tarragon Mayonnaise; refrigerate until ready to serve.
In a large bowl, combine salmon, mayonnaise, onion, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper. Cover and refrigerate 1 to 2 hours or until well chilled.
Remove salmon mixture from refrigerator; add breadcrumbs and mix until combined. Shape into four (4) 1-inch patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and cook approximately 3 minutes per side or until just firm to touch and brown and crusty. Remove from heat.
To serve, place 1 slice of toast or bun on each of 4 individual serving plates. Top each with salmon burger. Spread burgers generously with Tarragon Mayonnaise, a tomato slice, 2 radicchio leaves, and second toast slice or bun. Serve and enjoy!
Makes 4 servings.
Tarragon Mayonnaise Recipe:
Also excellent served with poached fish and crab cakes.
1 cup mayonnaise
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon small capers, drained and rinsed
1 tablespoon fresh-squeezed lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon*
2 teaspoons Dijon-style mustard
2 teaspoon prepared horseradish
Salt and pepper to taste
* Using fresh tarragon leaves is the best.
In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper; mix until well blended.
Cover and store in refrigerator until ready to use.