Salmon Rillette
Serves 4
This elegant salmon appetizer—a signature dish at Le Bernardin—may be prepared the morning of, or even the night before, Shabbat. Ask your fishmonger to remove the skin of the fresh salmon for you.
Prep time: 15 minutes
Cook time: 13 minutes
Chill time: 30 minutes of more
Ingredients:
| 1 |
bottle dry white wine |
1 |
tablespoon chives, sliced |
| 1 |
tablespoon peeled and minced shallots |
2 |
teaspoons fresh lemon juice |
| 1 1/2 |
pound salmon fillet, skin removed, cut into 1 1/2-inch cubes |
|
Salt and freshly ground, white pepper to taste |
| 1 1/2 |
ounces smoked salmon, cut into small dice |
8 |
crackers or slices toasted bread |
| 1/4 |
cup mayonnaise |
Related Recipe:
Wine Pairing:
- Golan Heights Yarden Sauvignon Blanc 2004 (kosher) $15
- Bring the white wine and shallots to a boil in a medium saucepan and cook until soft, about 5 minutes. Add the salmon, lower heat to a simmer, and poach until it is medium rare, about 2 1/2 minutes. Drain immediately and place it on a paper towel–lined baking sheet. Chill salmon in the refrigerator, about 15 minutes.
- Gently combine the cooled salmon, the smoked salmon, and the chives in a medium bowl with a spatula. Add the mayonnaise, lemon juice, salt, and pepper. Don’t overmix—the poached salmon should retain its flake. Chill for at least half an hour. Spoon onto crackers or toasted bread and serve.
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