Smoky Rainbow Trout Burgers with Cumin-Caper Yogurt Sauce and Grilled Potato Salad - Riverence Provi

Ingredients

• 5 Riverence Rainbow Trout Fillets, skinned and chopped
• 1 egg, lightly beaten
• One half of a red bell pepper, diced
• ¼ cup dry breadcrumbs
• 1 tablespoon fresh parsley
• 2 tablespoons whole mustard
• 2 teaspoons shallot, chopped
• 1 to 2 teaspoons smoked paprika, to your liking
• Squeeze of fresh lemon juice
• ½ teaspoon salt
• Pinch of pepper
• 8 oz. fingerling potatoes
• 2 tablespoons extra virgin olive oil
• Himalayan salt and fresh ground black pepper, to taste
• 4 oz. creme fraiche
• ¼ cup water
• 2 tablespoons whole grain mustard
• 1 tablespoon fresh dill, chopped plus fresh sprigs for garnish
• ½ cup Greek yogurt
• ½ cup mayonnaise
• 1 teaspoon white wine vinegar
• ¼ cup cilantro, stems removed and chopped
• 1 lime, zested and juiced
• 1 tablespoon capers, drained and diced
• 1 teaspoon cumin
• Salt
• pepper
• 4 brioche buns
• 1 tomato, sliced
• 1 avocado, sliced