Instructions: With a Japanese rotary slicer, cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.

In another bowl whisk together egg white, soy sauce and ginger root until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.

In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

This recipe yields 4 sandwiches.

Comments: To slice the cucumber in the above recipe into a paper-thin spiral, we used a Japanese rotary device known as the Benriner vegetable slicer. This gadget is available from Katagiri, 224 East 59th Street, New York, NY 10022 - tel. (212) 755-3566 and through the Williams Sonoma catalogue - tel. (800) 541-2233 (ask for the "spiral shredder").

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