Egg Salad and Cured Salmon Sandwich with Fried Shallots

Adapted by
September 2005
Yield: 4 Servings


Egg Salad
6 eggs
1 tablespoon whole grain mustard
½ teaspoon red wine vinegar
½ cup mayonnaise
salt and pepper to taste
Fried Shallots
2 shallots, peeled
1 cup flour
2 cups canola oil
Pinch of salt
Sandwich Makings
8 slices pumpernickel bread
1 teaspoon soft butter
4 thin slices cured salmon
4 slices Bibb lettuce


For Egg Salad:
In a pot, cover eggs with water and place on the stove on high heat. Bring the water up to a boil and let the eggs cook for about 8 minutes. Drain the eggs and pour them into an ice bath. Let sit for 2 minutes. Peel the eggs and place them in a Robot Coupe. Puree the eggs for about 30 seconds and add mustard, vinegar, mayonnaise, a pinch of salt and pepper to taste.

For Fried Shallots:
Slice the peeled shallots into 1/8-inch thick slices and dredge in flour. Pour oil into a saucepot and heat to 350° F. Place shallots in oil and fry for 30-40 seconds. Drain shallots from oil and season with salt.

To Assemble and Serve:
Preheat oven to 375° F. Place the bread slices on a half sheet baking tray and brush with butter. Toast in oven for 3 minutes and remove. Distribute egg salad over 4 bread slices and top with salmon, lettuce, and shallots. Cover sandwiches with remaining slices and serve.