Salmon Rillette
Author: Eric Ripert
Ingredients
  • 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 chives
  • ½ cup crème fraîche
  • 3 tablespoons fresh lemon juice
  • fine sea salt and freshly ground white pepper
Instructions
  1. In a shallow pan, bring the white wine and shallots to a boil.
  2. When the shallots are cooked, add the salmon and gently poach the salmon until it is just barely opaque.
  3. Remove the salmon from the wine and immediately drain on a towel-lined sheet pan.
  4. Strain the wine, reserving the shallots.
  5. Place the salmon and shallots in the refrigerator to cool.
  6. Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste.
  7. Mix the rillette—do not over-mix or mix too hard.
  8. Season to taste with salt and pepper.
  9. Serve cold with toasted baguette slices.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/02/blue-eric-ripert.html