Egg Salad and Cured Salmon Sandwich with Fried Shallots
Chef Mindy Segal of Hot Chocolate – Chicago, IL
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

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

Method:
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.