Soak bread in milk until soft.

Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.

Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.

Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.

Combine flour, salt, and paprika in a large bowl. Slice onion very thinly with a mandolin or sharp knife.

Pour oil to depth of 2 inches in a Dutch oven; heat to 375°. Toss onion rings into flour mixture to lightly coat. Shake off excess flour. Fry onions in batches, about 1 minute or until golden brown; drain on paper towels.

Combine all ingredients in a large bowl. Cover and chill at least 1 hour.

Line a 9- x 9-inch pan with parchment; set aside. (Let the parchment overhang the edge of the pan so that it can be used to lift the cookies out when cooled.)

Cream butter and sugar together until creamy and light. Stir in vanilla and molasses. Mix flours, salt, and cinnamon together in a bowl, and add to butter-sugar mixture until blended. Press into prepared 9- x 9-inch pan, and prick all over with a fork.

Bake at 350° for 15 to 25 minutes or until slightly brown. Cut hot shortbread into 16 (4 1/2- x 1-inch) bars, and let cool in pan.

Dip half of each shortbread bar into melted chocolate, and scrape bottom against edge of bowl to remove excess chocolate. Place on a parchment-lined baking sheet, and let cool until hardened. Serve with Espresso Marshmallows.