• 20 ounces fresh salmon fillet, cut into ¼ inch dice

• 1 T. Dijon mustard

• 1 T. chopped fresh dill

• Salt and pepper to season

• 8 slices of Brioche

• Pernod, Mustard and Dill Mayonnaise

• ½ cup mayonnaise

• 1 T. Dijon mustard

• 1 t. Pernod

• ½ t. chopped fresh dill

• Salt and pepper to season

In a large stainless steel bowl, gently, but thoroughly combine the salmon, mustard and dill.  Liberally season with salt and pepper.  Gently form four 5 ounce 1 inch thick burgers.  Cover the burgers with plastic wrap and refrigerate for at least 2 hours before using.  Heat a well seasoned flat griddle or a large
nonstick sauté pan over medium high heat. When hot, cook the burgers for 3 to 5 minutes on each side, depending upon the preferred degree of doneness: 3 minutes on each side will yield a medium-rare burger with a warm center; 5 minutes on each side will yield a burger cooked through.  Toast the brioche
on the griddle or in a nonstick sauté pan until golden brown, about 1 minute.  Spread each slice of the brioche with a dollop of Pernod, mustard, and dill mayonnaise.  Serve immediately.