Thrilled to share this scrumptious recipe, courtesy of Le Bernardin Chef-Proprietor Eric Ripert. A wonderful accompaniment to Champagne… no better way to start a lunch or dinner!
2 cups white wine
1 tablespoon minced shallots
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced chive
½ cup mayonnaise
3 tablespoons fresh lemon juice
fine sea salt and freshly ground white pepper
1. In a shallow pan, bring the white wine and shallots to a boil. When the shallots are cooked, add the salmon and poach it until it is just barely opaque. Using a slotted spoon, remove the salmon from the wine and immediately place on a towel-lined sheet pan. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool.
2. Combine the poached salmon and shallots in a stainless steel mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice – use the mayonnaise and lemon juice sparingly to begin, so just enough is added. Mix the rillette, breaking up the pieces of salmon but being careful not to over mix or mix too hard. Season to taste with salt and pepper and add more mayonnaise and lemon juice as needed. Serve cold with toasted baguette slices.