A fellow Los Angeles food blogger called “The Pasadena Chef” posted this and it is divine!!
If you are talking fish in NYC there is no better restaurant than Le Bernadin. Chef Eric Ripert is a genius and I came across this recipe for his house starter which is served before every meal.
2 cups dry white wine
1 tbsp minced shallots
1 lb fresh boneless, skinless salmon fillet, cut into 1 inch pieces
3 oz smoked salmon, diced
2 tbsp fresh chives, chopped
1/2 cup a good mayonnaise
3 tbsp fresh lemon juice
sea salt and freshly ground black pepper
toasted baguette slices
Combine the white wine and shallots in a saucepan and bring to a boil.
Simmer over medium heat for 2 minutes until the shallots are tender. Add the salmon pieces and poach for just 2 – 3 minutes until they are barely opaque.
Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with kitchen towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into the fridge to cool.
Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together
Use the lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. It will need salt inspite of the smoked salmon.
Serve cold with the toasted baguette slices. This is lovely served with champagne or a white burgundy