SANDWICH - SALMON SALAD WITH FAVA BEAN PUREE

By akselden

Fava bean puree recipe is missing.

Ingredients

• Creme fraiche dressing:
• Salmon salad
• 1/2 C. finely sliced carrots
• 1 rounded C. finely sliced celery
• 1 1/2 C. finely sliced yellow onion
• 3/4 tsp. black peppercorns
• 1 1/2 C. dry white wine
• 4 1/2 C. water
• 1 1/2 lb. salmon fillet, skinned, pin
• bones removed
• 4 ribs celery heart, minced
• 1/2 C. minced red onion
• 2 hard-cooked eggs, peeled and chopped
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 C. creme fraiche, whisked to soft
• peaks
• 1/2 C. mayonnaise
• Juice and zest of 1 lemon
• 2 Fresno or jalapeno chilies, seeded
• and minced
• 2 tsp. minced fresh chives
• 2 tsp. minced fresh tarragon
• 8 cornichons, minced
• 2 tsp. whole-grain mustard
• 1/4 tsp. celery seed
• 1/8 tsp. cayenne
• Fava bean puree:
• 1 1/2 lb. fava beans, shelled (2 C.)
• 2 tsp. chopped fresh mint
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 6 squares (5 x 5 inches) focaccia, halved

Details

Servings 6

Preparation

Step 1

1. Poach the salmon: Combine the carrots, celery, onion and peppercorns in a deep skillet or saucepan. Add the wine and water. Bring to a boil, reduce the heat and simmer 20 minutes. Add the salmon, cover and return poaching liquid to a simmer. Remove the pan from the heat and let stand until salmon is just cooked through, 8 to 10 minutes. Remove the salmon from the liquid and let cool; break into small chunks and place in a medium bowl. Add the celery heart, onion, egg, salt and pepper.

2. For the dressing, fold together all ingredients.