Sandwiches/Fish/Salmon Salad with Fava Bean Puree

By latin1

Ingredients

• 1/2 cup finely sliced carrots
• 1 rounded cup finely sliced celery
• 1 1/2 cups finely sliced yellow onion
• 3/4 tsp black peppercorns
• 1 1/2 cup dry white wine
• 4 1/2 cups water
• 1 1/2 # salmon fillet, skinned, pin bones removed
• 4 ribs celery heart, minced
• 1/2 cup minced red onion
• 2 hard cooked eggs, peeled and chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• Creme Fraiche, whisked to soft peaks
• 1/2 cup mayonnaise
• Juice and zest of one lemon
• 2 jalapeno peppers, 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 # Fava beans, shelled ( 2 cups)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 6- 5 " X 5" focaccia, halved

Details

Servings 4

Preparation

Step 1

Poach the salmon: Combine the carrot, celery, onion and peppercorns in a deep skillet or sauce pan. Add the wine and the water. Bring to a boil, reduce the heat and simmer 20 minutes. Add the salmon, cover and return poaching liquid into a simmer. Remove the pan from the heat and let stand until salmon is just cooked
through, 8-10 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.

For the dressing: Add all ingredients and stir until well combined.

For bean puree: Puree all ingredients.