Salmon Salad Sandwiches with Green Goddess Dressing - SippitySup

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