1 lb(s) (500 g) fresh salmon, skin removed
2 Tbsp (30 mL) dill, chopped
2 tsp (10 mL) prepared horseradish
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) salt
freshly ground pepper
1 egg white
4 whole wheat buns
¼ cup (60 mL) crème fraiche or sour cream
½ avocado, thinly sliced
½ cup (125 mL) pea shoots
1. Chop salmon into ¼-inch pieces and transfer to a medium bowl. Stir in dill, horseradish, Dijon, salt, pepper and egg white. Cover and chill for 30 minutes.
2. Heat a skillet over medium heat. Scoop ½ cup (125 mL) salmon mixture into the pan and gently press into a patty. Repeat with remaining salmon mixture. Cook for 3 minutes, or until bottom is golden.
3. Flip and continue cooking for 3 more minutes or until patty is set.
4. Lift salmon onto a bun. Top each burger with 1 Tbsp (15 mL) crème fraiche, avocado slices and pea shoots.