Summer Table Series

HomeandFashion.love’s Summer Table Series. Let’s make them vibrant, elevated, and just a little indulgent:

1. Smoked Salmon Burgers in Pita with Herbed Yogurt & Cucumber Slaw

Ingredients:

  • 1 lb smoked salmon, flaked
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 tbsp capers, chopped
  • 2 tbsp fresh dill, chopped
  • Zest of 1 lemon
  • 1 tsp Dijon mustard
  • Salt & pepper
  • Whole wheat pita pockets

Cucumber Slaw:

  • 1 cucumber, julienned
  • 1/4 red onion, thinly sliced
  • 2 tbsp white wine vinegar
  • Salt & fresh mint leaves

Herbed Yogurt Sauce:

  • 1 cup Greek yogurt
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley and mint
  • Pinch of garlic powder

Grill Tip: Form salmon patties and chill for 20 minutes. Grill over medium heat, 3–4 minutes per side. Serve tucked inside pita with slaw and yogurt sauce.

2. Smoked Crab Burgers over Charred Salsa Salad

Crab Patties:

  • 1 lb lump crabmeat
  • 1/4 cup mayo
  • 1 egg
  • 1/2 cup crushed saltines
  • 1 tbsp Old Bay
  • 1 tbsp chives
  • 1 tsp hot sauce

Salsa Salad:

  • Grilled corn (cut off the cob)
  • Fire-roasted cherry tomatoes
  • Diced avocado
  • Chopped cilantro
  • Lime juice & olive oil

Smoky Finish: Cold smoke the crab cakes (if you have a smoker box) for 20 minutes before grilling. Plate on salsa salad with a drizzle of chipotle aioli.

3. Buffalo Blue Cheese Stuffed Burgers

Burger Mix:

  • 1.5 lbs ground chuck
  • 1 tbsp Worcestershire
  • Salt, pepper, garlic powder

Filling:

  • Crumbled blue cheese
  • 1 tbsp cream cheese
  • 1 tsp hot sauce

Buffalo Glaze:

  • 2 tbsp melted butter
  • 2 tbsp hot sauce
  • Pinch of smoked paprika

Serve with: Toasted brioche buns, butter lettuce, and pickled celery ribbons. Finish with a glaze brush just before serving.

4. Tea-Smoked Clams & Mussels with Szechwan Mignonette

Smoking Mix:

  • 1/2 cup jasmine rice
  • 1/2 cup brown sugar
  • 1/4 cup black tea leaves
  • Orange peel

Shellfish:

  • 1 lb clams
  • 1 lb mussels (cleaned, debearded)

Szechwan Mignonette:

  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1 tbsp Szechwan peppercorns, crushed
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • Scallions & chili threads for garnish

Instructions: Line a wok or smoker with foil and the tea-smoking mix. Heat until smoking, add shellfish in a wire rack or bamboo steamer, cover, and smoke 10–12 minutes. Serve warm with mignonette drizzled over.