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Granny's Fresh Salmon With Black Olive Tapenade

1 lb salmon filets bones removed
1 tbl mayonnaise
1 tbl Dijon mustard
    Grated zest of 1 orange
1 x shallot minced
1 tbl chopped fresh tarragon
1/2 tsp salt
1/8 tsp freshly-ground black pepper
1/4 cup fresh bread crumbs
1 tbl olive oil
1 lrg fennel bulbs or 2 small
4 x crusty sandwich rolls
1/2 cup black olive tapenade

 Method :
Cut salmon into 1-inch pieces and place in bowl of food processor with mayonnaise, mustard, zest, shallot, tarragon, salt and pepper. Pulse to combine, stopping when you have small chunks that resemble a ground-meat mixture. Place in bowl and stir in bread crumbs. Divide mixture into 4 balls and compress tightly to form into patties.
Heat oil in large skillet over medium heat and cook burgers until lightly browned but cooked through, 3 to 4 minutes per side. Use vegetable peeler to shave thin slices of fennel. Top burgers with fennel slices and serve open faced or sandwich-style on rolls spread with a few tablespoons of olive tapenade.
This recipe yields 4 servings.

 Black Olive Tapenade

4 oz Can pitted black olives, drained
4 oz Can oil-cured Greek olives, pitted and drained
1/3 cup Capers, drained
2 x Garlic cloves, mince
1/4 tsp Dried thyme
1 tbl Dijon mustard
    Lemon juice
    Freshly ground pepper
3 tbl Fresh parsley, minced
1 x Baguette, sliced on the diagonal, rubbed lightly with garlic and toasted

 Method :
In a blender or food processor, puree olives.
Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.
Add lemon juice and pepper to taste to pureed mixture.
Stir in parsley