Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect appetizer and we serve it as an amuse bouche at Le Bernardin.
In a shallow pan, bring the white wine and shallots to a boil. When the shallots are cooked, add the salmon and gently poach the salmon until it is just barely opaque. Remove the salmon from the wine and immediately drain on a towel-lined sheet pan. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool.
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. Mix the rillette—do not over-mix or mix too hard. Season to taste with salt and pepper. Serve cold with toasted baguette slices.
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
½ cup mayonnaise
3 tablespoons fresh lemon juice
- fine sea salt and freshly
ground white pepper