Salmon Rillette by Chef Eric Ripert from Le Bernadin NYC

A treat form Chef Eric Ripert's Le Bernadin in NYC: Salmon Rillette. Using fresh and smoked salmon, shallots are simmered in wine before getting stirred up in lemon juice and mayo. Serve on baguette or crisp lettuce leaves. Ingredients below or at https://www.cookingcompaniontv.com/sa...

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Salmon Rillette by Chef Eric Ripert from Le Bernadin NYC
Serves 6
Ingredients:
2 cups dry white wine
1 tbsp minced shallots
1 pound fresh boneless skinless salmon fillet, cut into 1-inch pieces (I used sashimi salmon)
3 ounces smoked salmon, diced
2 tbsp thinly sliced fresh chives
1/2 cup mayo
3 tbsp fresh lemon juice
salt and pepper to taste
baguette or lettuce leaves to serve

Recipe summary: bring white wine and shallots to a boil then reduce to a simmer. Simmer over medium-low heat for 2 minutes. Add salmon cubes and poach until barely opaque, about 2-3 minutes. Drain salmon pieces and shallots from wine and let cool in frig on a baking sheet lined with a towel. Once cooled, combine the poached salmon, smoked salmon, chives, shallots, in a stainless steel bowl. Add mayo and lemon juice a little at a time, tasting as you go. Stir gently to combine. Season with salt and pepper.

Mayonnaise recipe (makes 1/2 cup):
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon juice
salt and pepper to taste
1/2 cup canola oil

Combine egg yolk, mustard, vinegar and lemon juice in a small bowl. Season with salt and pepper. Mix for 1 minute until thoroughly combined. Continue to mix and slowly drizzle in the oil, being sure the mayo does not break and comes together as a thick emulsion. Transfer to a tightly sealed container and store in fridge for up to 1 week.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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