Note: To slice the cucumber in the following recipe into a paper-thin spiral, we used a Japanese rotary device known as the Benriner vegetable slicer.

　　

Ingredients

Makes 4 sandwiches

　　1 large cucumber (about 1 pound)

　　1 tablespoon cider vinegar

　　1 1/2 teaspoons sugar

　　1/4 teaspoon dried hot red pepper flakes

　　1 large egg white

　　1 tablespoon soy sauce

　　1/2 teaspoon grated peeled fresh gingerroot

　　a 3/4-pound piece salmon fillet, skin discarded and fish cut into  1/4-inch pieces

　　1/2 cup fine fresh bread crumbs

　　2 scallions, chopped fine

　　1 teaspoon mustard seed

　　1 teaspoon vegetable oil

　　4 small green-leaf lettuce leaves

　　8 slices firm pumpernickel (about 10 ounces)

　　

Step 1

With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.

　　

Step 2

In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.

　　

Step 3

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

　　

Nutrition Per Serving

Each sandwich about 322 calories and 8 grams fat (22% of calories from fat)

　　#### Nutritional analysis provided by Gourmet