Instructions: Cut salmon into small pieces. In a blender or food processor, pulse in batches for about 10 to 15 seconds each, until coarsely ground. In a mixing bowl mix together ground salmon, heavy cream, cornstarch, shallots, chives, parsley, salt, and white pepper until well blended.

Shape salmon mixture into six 1/2-inch thick patties. Place patties on waxed paper. Spray with nonstick cooking spray and place in refrigerator for 5 minutes.

Place patties, sprayed-side down, in center of cooking grate. Grill 6 to 8 minutes or until well-done, turning once halfway through grilling time. Place each patty on a bun; top with one slice of smoked cheese and 1 tablespoon of pickle relish.

This recipe yields 6 servings.

Wine Recommendation: A light- to medium-bodied red will accommodate the smoked cheese and bolster the salmon. Try chilling the wine!

Beer Recommendation: The smoky notes from the grill and the cheese call out for a serious and sultry ale. Try a complex copper brew with a bitter, clean finish.

Comments: Serve these at your next barbecue and everyone will wonder why they didnt think of it themselves.

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