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1
Preheat the oven to 350 degrees F.
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2
Heat a 10-inch saute pan over medium-high heat, and add the butter and olive oil to the pan.
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3
Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat with the butter and oil.
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4
Season with 1/2 teaspoon of salt and the white pepper.
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5
Continue to cook and toss the bread until all the butter and oil have been absorbed.
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6
Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10 to 12 minutes.
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7
Remove the bread from the oven and allow to cool before using.
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8
Make the vinaigrette by combining the shallots, garlic, mustard, honey, capers, lemon juice, champagne vinegar, dill and parsley in a non-reactive mixing bowl.
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9
Whisk to combine.
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10
Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of the black pepper.
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11
While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified.
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12
Set the vinaigrette aside while you prepare the salad.
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13
On 4 large, chilled entree plates, place three slices of the salmon in a triangular pattern along the edges of the plates.
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14
In a large non-reactive bowl, place the watercress and the red onion.
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15
Season lightly with salt and fresh cracked black pepper.
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16
Toss the salad to mix the watercress and onion, and add about 1/2 cup of the vinaigrette to the salad.
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17
Toss lightly to combine.
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18
Divide the salad among the 4 plates, and divide the croutons among the plates.
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19
Garnish the salad with the chopped eggs and serve immediately.
