Smoky Rainbow Trout Burgers with Cumin-Caper Yogurt Sauce and Grilled Potato Salad

For the Smoky Rainbow Trout Burgers:

• 5 Riverence Rainbow Trout Fillets, skinned and chopped
• 1 egg, lightly beaten
• One half of a red bell pepper, diced
• ¼ cup dry breadcrumbs
• 1 tablespoon fresh parsley
• 2 tablespoons whole mustard
• 2 teaspoons shallot, chopped
• 1 to 2 teaspoons smoked paprika, to your liking
• Squeeze of fresh lemon juice
• ½ teaspoon salt
• Pinch of pepper

For the Grilled Potato Salad:

• 8 oz. fingerling potatoes
• 2 tablespoons extra virgin olive oil
• Himalayan salt and fresh ground black pepper, to taste
• 4 oz. creme fraiche
• ¼ cup water
• 2 tablespoons whole grain mustard
• 1 tablespoon fresh dill, chopped plus fresh sprigs for garnish

For the Cumin-Caper Yogurt Sauce:

• ½ cup Greek yogurt
• ½ cup mayonnaise
• 1 teaspoon white wine vinegar
• ¼ cup cilantro, stems removed and chopped
• 1 lime, zested and juiced
• 1 tablespoon capers, drained and diced
• 1 teaspoon cumin
• Salt and pepper to taste

For the Smoky Rainbow Trout Burgers:

1. Place all ingredients in a food processor, and pulse until blended. Do not pulse to a paste, it should be coarse enough that small chunks of trout are visible.
2. Shape into patties and place on a parchment-lined baking tray and chill for 30 minutes. While they chill, make Grilled Potato Salad and Cumin-Caper Yogurt Sauce (below).
3. Over medium heat, drizzle olive oil into a nonstick skillet. Place burgers on the skillet and cook about 4 minutes per side until nicely browned and cooked through and reach an internal temperature between 155-158° Fahrenheit.

For the Grilled Potato Salad:

1. Place the potatoes in a large saucepan of cold, salted water. Cover and bring potatoes to a boil over high heat. Remove the lid and cook for 8-10 minutes or until fork tender. Drain and cut in half lengthwise.
2. On a grill pan or BBQ, heat to high. Drizzle olive oil on potatoes and season with salt and pepper. Grill cut side down until lightly charred.
3. In a bowl, mix the creme fraiche, water, mustard, salt, pepper and dill until well combined.
4. Drizzle dressing over the potatoes just before serving and garnish with sprigs of dill. Serve warm or cold.

For the Cumin-Caper Yogurt Sauce:
Blend yogurt, mayo, vinegar, cilantro, lime zest, lime juice, capers, cumin, and salt and pepper. Chill until ready to serve.

To Assemble:

• 4 brioche buns
• 1 tomato, sliced
• 1 avocado, sliced

1. Toast brioche buns. Place greens on the bottom bun, placing the trout burger on top, then the Cumin-Caper Yogurt Sauce, tomatoes, avocado and more dill.

Serve with a side of Grilled Potato Salad.