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Salmon Sliders with Wisconsin White Cheddar Relish

Relish:
3/4 cup sour cream
1/2 cup (2 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
1/4 cup each: finely diced cucumber, onion and red bell pepper
1 Tbsp. fresh lemon juice
1 tsp. smoked paprika
Salt and freshly ground black pepper
Sliders:
1-1/2 cups (6 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
1 lb. cooked and flaked salmon*
2/3 cup fresh breadcrumbs
1/2 cup finely diced red or yellow bell pepper
1/4 cup mayonnaise
1 Tbsp. each: chopped chives, fresh lemon juice, whole grain mustard
1 egg
2 Tbsp. canola oil
Accompaniments:
8 mini burger buns or rolls, split, lightly toasted if desired
Bibb lettuce leaves
Sliced tomato
Thinly sliced onion

For relish, combine all ingredients in a medium bowl; mix well. Season to taste with salt and pepper; set aside.
For sliders, combine all ingredients except oil in a large bowl; mix well. Shape into 8 patties about 1/2 inch thick.
Heat oil in a large nonstick skillet over medium heat until hot. Add patties (in batches if necessary); cook 3 to 4 minutes per side or until golden brown and cheese has melted to form a crust. Serve in buns with the relish, lettuce, tomato and onion.

*Purchase 1-1/4 lb. raw skinless salmon fillets and bake in a 350°F oven until opaque in center. Let cool to room temperature before flaking.