A few of you asked for the recipe for the salmon rilletes. It is from the famous New York restaurant Le Bernardin and can be found in Eric Rippert's cookbook On The Line which you can buy here .
- 2 cups dry white wine
- 1 tablespoon minced shallot
- 1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 3 ounces smoked salmon, cut into 1/4" pieces
- 1/2 cup (or more) mayonnaise
- 2 tablespoon thinly sliced fresh chives
- 1 tablespoon (or more) fresh lemon juice
- Fine sea salt and freshly ground white pepper
- 1 baguette, thinly sliced, toasted
Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.
Serve rillettes cold with toasted slices of baguette.
Read More http://www.bonappetit.com/recipes/2012/09/salmon-rillettes#ixzz2SMloo2ru