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Salmon-trout burgers with lemon mayonnaise and capers
Salmon-trout burgers with lemon mayonnaise and capers

Salmon-trout burgers with lemon mayonnaise and capers

Preparation 15 minutes
Cooking time 6 to 8 minutes
Servings 4



  • 500 g (1 lb) salmon-trout flesh, chopped with a knife, tartare-style
  • 60 ml (1/4 cup) sour cream
  • 2 egg whites
  • 125 ml (1/2 cup) breadcrumbs
  • 15 ml (1 tbsp) fresh dill, chopped
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 2 pita breads, cut in half
  • 500 ml (2 cups) Boston lettuce, torn into small pieces
  • 250 ml (1 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 250 ml (1 cup) English cucumber, cut into 1 cm (3/8 in.) dice


  • 250 ml (1 cup) real mayonnaise
  • Zest of 1 lemon
  • 30 ml (2 tbsp) capers, coarsely chopped
  • 10 ml (2 tsp) Espelette pepper


  1. In a bowl, mix together the mayonnaise ingredients.
  2. Set aside in the refrigerator.
  3. In another bowl, mix together the trout flesh, sour cream, egg whites, breadcrumbs, dill, salt and pepper.
  4. Stir well to combine evenly.
  5. Shape into 4 patties, pressing well.
  6. In a skillet, heat the oil and butter over medium heat.
  7. Cook the trout patties for 3 to 4 minutes.
  8. Using a spatula, flip the patties gently.
  9. Cook for another 3 to 4 minutes.  
  10. Open the pita halves and insert a patty in each one.
  11. Spread the top of each patty with a generous amount of mayonnaise.
  12. Flip the pita bread and spread mayonnaise on the other side of the patty.
  13. Garnish with lettuce, tomatoes and cucumber.  
  14. Serve with raw vegetables.
Availability in stores