Le Bernardin’s Salmon Rillette

Celebrate the season with "Le Bernardin" Salmon Rillettes with Toast... from the Le Bernardin’s Lounge menu.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.

Step 2

Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes.

Step 3

Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots.

Step 4

Place the salmon and shallots in the refrigerator to cool completely.

Step 5

Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.

Step 6

Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.

Step 7

Gently stir the mixture until thoroughly combined — do not over mix or mix too hard.

Step 8

Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.

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