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

Directions:

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.

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.

1. Blend yogurt, mayo, vinegar, cilantro, lime zest, lime juice, capers, cumin, and salt and pepper. Chill until ready to serve.

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.
2. Cumin-Caper Yogurt Sauce, tomatoes, avocado and more dill.
3. Serve with a side of Grilled Potato Salad.