RECIPE PROVIDED BY CHOP HOUSE, PARK PLAZA HOTEL, SEGUIN       PHOTO BY PAULINE STEVENS

1 lb Salmon Filet
1 Lemon (zested) plus the juice of the lemon

½ cup (total) Chopped Parsley, Chives, and Green Onions
2 Tbsp Dijon Mustard
¾ cup Mayonnaise
½ tsp Cayenne Pepper
½ tsp Salt and Pepper
1 Egg White

Cut Salmon into large pieces. Place Salmon into food processor and pulse until in small pieces, or for about 10 seconds. Place Salmon into chilled bowl. Mix in all of the above ingredients. Form mixture into two 8 oz. patties. Cook patties over medium heat with olive oil.

Tarragon Mayonnaise

¾ cup Mayonnaise
4 Tbsp Finely Chopped Tarragon
2 tsp Lemon Juice
Salt and Pepper to Taste

Using a butter-toasted Brioche bun, spread Tarragon Mayonnaise on both sides of bun. Place one salmon patty on bun and then add your favorite toppings like arugula, radishes, tomato, thinly sliced red onion, etc..