Secret Sauce

Salmon Rillette by Le Bernardin



Salmon Rillette

2 cups dry white wine
1 tbsp. minced shallots
1 lb. fresh boneless skinless salmon fillet, cut into 1-inch pieces
3 oz. smoked salmon, diced
2 tbsp. thinly sliced fresh chives
½ cup mayonnaise
3 tbsp. fresh lemon juice
Fine sea salt & freshly ground white pepper to taste
Toasted baguette slices

Homemade Mayonnaise

1 egg yolk
½ tsp Dijon mustard
½ tsp red wine vinegar
½ fresh lemon juice
Fine sea salt & freshly ground white pepper to taste
½ cup canola oil



For the Salmon Rillette:

Combine white wine, shallots in a large saucepan and bring to a boil.
Simmer over medium-low heat until shallots are tender, about 2 minutes.
Add salmon pieces and poach until they are barely opaque, 2-3 minutes.
Remove salmon pieces and drain on a baking sheet lined with a towel.
Strain the wine, reserving shallots.
Place the salmon and shallots in the refrigerator to cool.
Combine poached salmon pieces, reserved cooked shallots, smoked salmon, and chives in a bowl.
Add just enough mayonnaise and lemon juice to moisten the mixture.
Gently stir mixture to combine, season with salt and pepper.
Serve cold with toasted baguette slices.


For the Homemade Mayonnaise:

Combine the egg yolks, mustard, vinegar, lemon juice in a small bowl.
Lightly season with salt & pepper; mix until ingredients are thoroughly combined.
While mixing, slowly drizzle in canola oil, being sure the mayonnaise comes together as a thick emulsion.