Recipe #4498
Speckled Trout, Gravlax, and Dill Burgers
| Preparation: | 30 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 10 min |
| Total: | 2 h 40 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Benoit Latulippe |
Wine & food pairing
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Recipe ingredients
- 3/4 lb. (350 g) speckled trout fillets
- 2 x 100 g Irresistibles Atlantic salmon gravlax
- 1/4 cup (60 mL) shallots, chopped
- 5 tsp. (25 mL) Irresistibles Dijon mustard*
- 2 Tbsp. (30 mL) fresh dill, chopped
- 1 Tbsp. (15 mL) lime juice
- 5 tsp. (25 mL) Irresistibles extra virgin olive oil*
- Salt and ground pepper to taste
- 1 red pepper, quartered
- Butter*
- Sesame seed hamburger buns*
Preparation
Chop both fish separately with a knife. Mix with remaining ingredients with the exception of pepper, butter and buns.
Make four patties and allow to stand at least 2 hours.
Oil barbecue grill.
Preheat barbecue to medium.
Grill pepper on each side.
Brush fish burgers with melted butter and place them in the grill basket.
Place the basket on the hot barbecue grill and cook for two minutes on each side.
Butter and toast inside of buns on upper barbecue rack to prevent condiments
from making buns soggy when garnishing.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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