Egg Salad, Salmon, and Radish Sandwich Loaf
- 1 loaf Pullman bread, whole (about 10- by 5-inches)
- 3 large eggs, hard-boiled, cooled, and peeled
- 3 tablespoons mayonnaise
- 2 teaspoons finely grated zest and 1 tablespoon juice from 1 lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons cured black olives, pitted and minced
- Kosher salt and freshly ground black pepper
- 1/4 cup crème fraîche
- 1 1/2 tablespoons capers, drained
- 2 tablespoons fresh dill, finely chopped
- 4 ounces smoked salmon, thinly sliced
- 2 tablespoons unsalted butter, softened
- 4 large radishes, trimmed and thinly sliced
- Produce
- Dill, fresh (2 tablespoons)
- Radishes, large (4)
- Seafood
- Smoked salmon (4 ounces)
- Condiments
- Black olives, cured pitted and minced (2 tablespoons)
- Capers (1 1/2 tablespoons)
- Dijon mustard (1 teaspoon)
- Mayonnaise (3 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Pullman bread (1 loaf)
- Dairy
- Butter, unsalted (2 tablespoons)
- Creme fraiche (1/4 cup)
- Refrigerated
- Eggs, large hard (3)
- Other
- 2 teaspoons finely grated zest and 1 tablespoon juice from 1 lemon
Preparation
Read recipe preparation on seriouseats.com
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Published July 16, 2012 (7 months ago).
42 people saved this recipe.
