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- ½ ripe avocado (peeled, seeded and chopped)
- ¼ cup flat leaf parsley leaves (lightly packed)
- 3 anchovy fillet (packed in oil; drained)
- 1 clove garlic (peeled and chopped)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- kosher salt (to taste for seasoning, plus 1 teaspoon for poaching)
- freshly cracked black pepper (to taste for seasoning)
- 1 carrot (sliced)
- 1 leek (white and light green parts, sliced and rinsed)
- 1 lemon (sliced)
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoon whole black peppercorns
- 2 tablespoon whole coriander seeds
- 1 cup white wine
- water (as needed)
- 1 pound skinless salmon fillet
- ¼ pound sugar snap peas
- 1 Persian cucumber (quartered lengthwise, seeded and sliced into ¼-inch pieces)
- 2 tablespoon capers (rinsed and roughly chopped)
- 2 tablespoon roughly chopped fresh dill fronds (feather fronds only, no thick stems)
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon white wine vinegar
- 8 slice egg bread
- 4 whole butter lettuce leaves
View Full Recipe at Sippity Sup-Serious Fun Food
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