This salmon rillette is a signature dish from Le Bernardin, served to all guests at the beginning of lunch.
We are keen to lighten the mayo with some yogurt or sour cream so it doesn’t taste like a cafeteria sandwich. Also, vermouth may be a good change for the poaching liquid sometime. See smaller portion at bottom.
Le BernadinServes 8
1 bottle dry white wine
2 Tbsp. (25 mL) chopped shallots
1 tsp. (5 mL) fine sea salt, plus more to taste
2 lbs. (1 kg) fresh salmon fillet, fat trimmed, cut into 1-inch (2.5-cm) cubes
6 oz. (170 g) smoked salmon (in 1 piece), fat trimmed, cut into small dice
2 tbsp. (25 mL) thinly sliced fresh chives
1/4 cup (50 mL) fresh lemon juice
1 cup (250 mL) mayonnaise
1/4 tsp. (1 mL) freshly ground white pepper
toasted baguette slices, for serving
Place the wine, shallots and 1 teaspoon (5 mL) of salt in a large saucepan and bring to a boil. Add the fresh salmon. Poach for 40 seconds. Drain in a sieve and run cold water over just to stop the cooking. Drain well and refrigerate until cold. Discard the poaching liquid.
Place the smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add salt to taste. Refrigerate until ready to serve. (The recipe can be made up to 6 hours ahead). Serve with toasted baguette.
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