This recipe is adapted from the extraordinary Eric Ripert at Le Bernardin. I still use the varieties of salmon as Mr. Rupert does because I completely agree it gives this spread a complex salmon flavor. I, however, substitute a portion of the mayonnaise for some Greek yogurt. It adds a little acidity to the recipe and cuts the fat (some). And, of course, I season it with my trusty cayenne pepper! Served with some toast points, this is absolutely delicious and the perfect snack to dip into as you putz around the house Francophile style.
Yield: 6 servings
2 cups white wine (remember if you like to drink it…its a good wine to use)
2 small shallots, minced
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, chopped
5-6 chive sprigs, sliced (leave one or two for garnish)
1/4 cup mayonnaise
1/4 cup greek yogurt
smoked sea salt and cayenne pepper to taste (t.t.)
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 some of the sour cream—use both 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.