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SMOKED SALMON RILLETTES Serves 6 Rich and complex in flavor, they make a great appetizer. Eric Ripert serves them as a Amuse Bouche at Le Bernardin


2 cups white wine

1 tbs shallots minced

1 lbs salmon fillet

3 ounces smoked salmon diced

2 tbs chives

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.

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