Arctic char burgers

Ingredients:

• 1 small cucumber, unpeeled, sliced ​​very thinly
• Half a small red onion, thinly sliced
• 1/4 tbsp. rice vinegar
• 1 teaspoon of sugar
• 450 g Arctic char fillet, skin removed
• 1 tbsp. grainy mustard
• 1 tbsp capers
• 1 tbsp chopped fresh dill
• Grated zest of 1 lemon
• 1 tbsp. vegetable oil
• 1 large ripe tomato, thinly sliced
• 4 thin bagels, plain or with sprinkles, cut in half horizontally and toasted
• 2 cups fine arugula

Preparation:

1. In a medium bowl, combine the cucumber and onion. In a small saucepan, combine the vinegar, sugar, and 1/4 cup water and bring to a boil. Pour the hot marinade over the vegetables and toss to combine. Refrigerate until ready to serve.
2. Cut half the Arctic char into large, 1cm-thick pieces. Cut the remaining piece into 0.5cm-thick cubes. Place the large pieces in a food processor, add the mustard, and pulse until you have a chunky paste.
3. Transfer the pasta to a bowl and add the remaining fish, capers, dill, lemon zest, and a pinch of salt. Form the mixture into four 10cm diameter patties.
4. Heat vegetable oil in a large nonstick skillet over medium heat. Add the patties and fry until golden brown on the bottom, about 1.5 minutes. Flip and fry the other side until golden brown, about 1.5 minutes.
5. Place a tomato slice on the bottom half of each bagel and sprinkle with salt. Top with 0.5 cups of arugula and a patty. Using a slotted spoon, scoop out some of the pickles and onions and arrange them on top of the patties. Top with the top halves of the bagels and serve.