FRESH AND SMOKED SALMON SPREAD

Fresh And Smoked Salmon Spread image

This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.

Provided by Florence Fabricant

Time 2h

Yield 4 cups, 8 to 12 servings

Number Of Ingredients 10

Ingredients

1 bottle dry white wine
2 tablespoons chopped shallots
1 teaspoon fine sea salt, plus more to taste
2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes
6 ounces smoked salmon, fat trimmed, cut into tiny dice
2 tablespoons thinly sliced fresh chives
1/4 cup fresh lemon juice
1 cup mayonnaise, homemade or prepared
1/4 teaspoon freshly ground white pepper
Toasted baguette slices, for serving

Steps:

Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
Refrigerate up to 6 hours, then serve with toasted baguettes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 499 milligrams, Sugar 1 gram