Le Bernadin's Salmon Rillette

Chef Eric Ripert shared his Salmon Rillette recipe on Instagram - since he’s a Michelin-starred chef in NYC specializing in fish, I figure he and his staff know what they’re doing with fish! For something pretty simple and tasty and fancy, give it a whirl for yourself!

Salmon Rillette by Chef Eric Ripert from Le Bernadin NYC

Serves 6
Ingredients:
2 cups dry white wine
1 tbsp minced shallots
1 pound fresh boneless skinless salmon fillet, cut into 1-inch pieces (I used sashimi salmon)
3 ounces smoked salmon, diced
2 tbsp thinly sliced fresh chives
1/2 cup mayo
3 tbsp fresh lemon juice
salt and pepper to taste
baguette or lettuce leaves to serve

Recipe summary: bring white wine and shallots to a boil then reduce to a simmer. Simmer over medium-low heat for 2 minutes. Add salmon cubes and poach until barely opaque, about 2-3 minutes. Drain salmon pieces and shallots from wine and let cool in frig on a baking sheet lined with a towel. Once cooled, combine the poached salmon, smoked salmon, chives, shallots, in a stainless steel bowl. Add mayo and lemon juice a little at a time, tasting as you go. Stir gently to combine. Season with salt and pepper.

Mayonnaise recipe (makes 1/2 cup):

1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon juice
salt and pepper to taste
1/2 cup canola oil

Combine egg yolk, mustard, vinegar and lemon juice in a small bowl. Season with salt and pepper. Mix for 1 minute until thoroughly combined. Continue to mix and slowly drizzle in the oil, being sure the mayo does not break and comes together as a thick emulsion. Transfer to a tightly sealed container and store in fridge for up to 1 week.