Salmon Salad Sandwiches with Green Goddess Dressing

Name: Salmon Salad Sandwiches with Green Goddess Dressing
Ingredients: 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 tablespoons whole black peppercorns; 2 tablespoons 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 tablespoons capers (rinsed and roughly chopped); 2 tablespoons roughly chopped fresh dill fronds (feather fronds only, no thick stems); 2 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 8 slices egg bread; 4 whole butter lettuce leaves

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Ingredients

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 tablespoons whole black peppercorns
2 tablespoons 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 tablespoons capers (rinsed and roughly chopped)
2 tablespoons roughly chopped fresh dill fronds (feather fronds only, no thick stems)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
8 slices egg bread
4 whole butter lettuce leaves