From Fish Without a Doubt, by Rick Moonen and Roy Finamore

Accept substitutes. Char and rainbow trout make great burgers. You can also try bluefish, striped bass or swordfish.

4 pita breads
Olive oil
1½ pounds skinless
wild salmon filet, chilled in the freezer for 20 to 30 minutes
½ cup red bell pepper, diced
½ cup green bell pepper, diced
¼ cup scallions, chopped
¼ cup heavy cream
2 teaspoons Tabasco sauce
2 teaspoons salt
Freshly ground white pepper
1 large egg white, whipped to soft peaks
1 tablespoon canola oil
2 teaspoons unsalted butter
For serving:
1 ripe beefsteak tomato, cored and cut into 4 thick slices
Green tartar sauce (below)
A handful of tender salad greens

Heat the broiler. Using a pastry brush or your fingers, coat each side of the pita breads with a thin layer of olive oil. Place on the broiler rack and broil for about 2 minutes, until brown. Turn and broil another 2 minutes. Wrap in a kitchen towel.

Sharpen your knife and cut the salmon into a fine dice. Place the salmon in a medium bowl. Add the bell peppers, scallions and cream and combine gently with your hands. Season with Tabasco, salt and
white pepper. Gently fold in ¼ cup of the beaten egg white. Form into 4 patties.

Heat the canola oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the burgers. Lower the heat to medium and put ½ teaspoon butter next to each burger. Cook for 3
minutes, and flip until browned. Cook for another 2 minutes or until nicely browned on the second side.

Split the pita breads open. Set each burger on one pita half and top with a slice of tomato, a dollop of tartar sauce, some of the greens and the other pita half.

Green Tartar Sauce

Makes about 2½ cups

This sauce is best made ahead. Letting it sit in the refrigerator for about
24 hours gives the flavors time to develop.
¼ cup cornichons, chopped
1 tablespoon capers, chopped
1 medium shallot, coarsely chopped
2 cups mayonnaise
½ teaspoon Dijon mustard
1½ heaping tablespoons fresh dill, chopped
2 heaping tablespoons fresh chives, chopped
2 heaping tablespoons fresh flat-leaf parsley, chopped
1 teaspoon fresh lemon juice
½ teaspoon freshly ground white pepper
¼ cup olive oil

Drop the cornichons, capers and shallot into a food processor. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice and white pepper and process for about 8 seconds to blend well. Scrape down the sides. With the motor running, add the oil in a slow, steady stream.

Scrape the tartar sauce into an airtight container, cover and refrigerate for 24 hours before serving.