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Salmon Rillette

If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius and I came across this recipe for his house starter, which is served before every meal. I took the recipe down exactly, so credit where credits due. Bravo Chef Ripert!





Ingredients

2 cups dry White Wine
1 Tbsp. minced Shallots
1 lb. fresh boneless, skinless Salmon filet, cut into 1-inch pieces
3 oz. Smoked Salmon, diced
2 Tbsp. fresh Chives, chopped
½ cup Mayonnaise, this would be a good place to make your own.
3 Tbsp. fresh Lemon Juice
Sea Salt, Black Pepper
Toasted Baguette slices

Combine white wine and shallots in a saucepan and bring to a boil. Simmer over medium heat for 2 minutes until shallots are tender. Add the salmon pieces and poach for just 2-3 minutes until they are barley opaque.

Remove the salmon pieces from the wine and drain them on a baking sheet lines with a towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into refrigerator to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together.

Use lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. Stir until just mixed, but do not over mix. Season with salt and pepper.

Serve cold with the toasted baguette slices.

This would be perfect with champagne or a white burgundy.

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