- 2 cups dry white wine
- 1 tablespoon shallots minced
- 1 pound fresh boneless skinless salmon fillet cut into 1-inch pieces
- 3 ounce smoked salmon diced
- 2 tablespoons fresh chives thinly sliced
- 1 cup mayonnaise recipe included below
- 3 tablespoons fresh lemon juice
- fine sea salt
- freshly ground white pepper
- baguette slices toasted
- 1 egg yolk
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon fresh lemon juice
- fine sea salt to taste
- freshly ground white pepper to taste
- 1/2 cup canola oil
- 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.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes.
- 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. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl.
- Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture.
- Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper.
- Serve cold with toasted baguette slices.
- Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl.
- Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
- Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion.
- Transfer to a tightly sealed container and store under refrigeration for up to one week.