1747 N. Damen Ave.
Chicago, IL 60647
Egg Salad and Cured Salmon Sandwich with Fried Shallots
Chef Mindy Segal of Hot Chocolate – Chicago, IL
Adapted by StarChefs
Yield: 4 Servings
- 6 eggs
- 1 Tablespoon whole grain mustard
- ½ teaspoon red wine vinegar
- ½ cup mayonnaise
- Salt and pepper to taste
- 2 shallots, peeled
- 1 cup flour
- 2 cups canola oil
- Pinch of salt
- 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