Salmon Sliders with Wisconsin White Cheddar Relish

INGREDIENTS

• Relish:
• 3/4 cup sour cream
• 1/2 cup (2 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
• 1/4 cup each: finely diced cucumber, onion and red bell pepper
• 1 Tbsp. fresh lemon juice
• 1 tsp. smoked paprika
• Salt and freshly ground black pepper
• Sliders:
• 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
• 1 lb. cooked and flaked salmon*
• 2/3 cup fresh breadcrumbs

• 1/2 cup finely diced red or yellow bell pepper
• 1/4 cup mayonnaise
• 1 Tbsp. each: chopped chives, fresh lemon juice, whole grain mustard
• 1 egg
• 2 Tbsp. canola oil
• Accompaniments:
• 8 mini burger buns or rolls, split, lightly toasted if desired
• Bibb lettuce leaves
• Sliced tomato
• Thinly sliced onion

DIRECTIONS

• 1

  For relish, combine all ingredients in a medium bowl; mix well. Season to taste with salt and pepper; set aside.

• 2

  For sliders, combine all ingredients except oil in a large bowl; mix well. Shape into 8 patties about 1/2 inch thick.

• 3

  Heat oil in a large nonstick skillet over medium heat until hot. Add patties (in batches if necessary); cook 3 to 4 minutes per side or until golden brown and cheese has melted to form a crust. Serve in buns with the relish, lettuce, tomato and onion.

Chef ulrich koberstein