Mini Salmon Burgers with Vodka Crème Fraîche Pat Pape 1½ lbs. of salmon, cut in cubes 1 small shallot or 2-3 Tbsp. onion 1 tsp. of seasoning - Creole or Cajun 1 Tbsp. dill 2 Tbsp. capers Zest from ½ lemon 2 tsp. lemon juice or to taste Vegetable oil 1 cup crème fraîche or sour cream 2 Tbsp. vodka or to taste 2 Tbsp. dill 2 to 4 Tbsp. mayonnaise Combine crème fraîche and dill. Add vodka to taste but not enough to thin out the sauce too much. Refrigerate. Mince the onion and spice, lemon zest and dill in a food processor. Add the capers and salmon and half the mayonnaise. Chop briefly but don't purée. Add more mayonnnaise for proper texture and finish with lemon juice. Let chill. Coat your hands with vegetable oil and make little balls, slightly smaller than golf balls, according to the size you want. Chill again, flatten and cook in a non-stick pan. For sliders use thin diet hamburger buns cut to size with a cookie cutter. If you want a special appetizer make blini or use rye squares. Serve with vodka sauce. These are best kept small.

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