2 cups white wine
1 tbs shallots minced
1 lbs salmon fillet
3 ounces smoked salmon diced
2 tbs chives
½ cup mayonnaise
3 tbs lemon juice
Salt and pepper to taste
Cut the salmon fillet into 1 inch pieces and set
aside. In a skillet, bring the wine and
shallots to a boil and cook until the shallots are soft. Lower the heat, add the cut up salmon and
poach gently until the salmon is barley opaque about 5 to 7 minutes. Remove the salmon from the wine, strain
reserving the shallots. And place the
salmon and shallot in the refrigerator to cool. When cool, combine the poached salmon, shallots, and smoked
salmon together with mayonnaise and lemon juice and mix lightly. Do not over mix. Season with salt and pepper to taste. Place in mold or individual ramekins and chill thoroughly.
Adapted from Eric Ripert.