Photo: Jennifer CauseyThe award-winning chef — who is hosting his annual Cayman Cookout on Grand Cayman Jan. 15-20 — shares a recipe for rillette, a light but rich-tasting French spreadEric Ripert’s Smoked Salmon Dip with Chives2 cups dry white wine1 Tbsp. finely chopped shallot (from 1 shallot)1 lb. skinless salmon fillet, cut into 1-in. pieces3 oz. smoked salmon, flaked1/3 cup mayonnaise3 Tbsp. fresh lemon juice (from 1 lemon)2 Tbsp. thinly sliced chives2/4 tsp. kosher salt1/4 tsp. ground white pepperToasted baguette slices, for serving1.Combine wine and shallot in a large saucepan, and bring to a boil over medium high. Reduce heat to medium low, and simmer until shallots are tender, about 2 minutes. Add salmon fillet pieces, and cook until just barely opaque, 2 to 3 minutes. Pour through a fine-mesh strainer, reserving salmon and shallot; discard poaching liquid.2.Line a baking sheet with a kitchen towel or a paper towel; spread salmon-and-shallot mixture over towel. Place baking sheet in refrigerator, and cool completely, about 20 minutes.3.Gently stir together poached salmon mixture, smoke salmon, mayonnaise, lemon juice, chives, salt and pepper in a medium bowl. (Be careful not to overmix.) Serve with toasted baguette slices.Serves:8Active time:15 minutesTotaltime:40 minutes
Photo: Jennifer Causey
The award-winning chef — who is hosting his annual Cayman Cookout on Grand Cayman Jan. 15-20 — shares a recipe for rillette, a light but rich-tasting French spreadEric Ripert’s Smoked Salmon Dip with Chives2 cups dry white wine1 Tbsp. finely chopped shallot (from 1 shallot)1 lb. skinless salmon fillet, cut into 1-in. pieces3 oz. smoked salmon, flaked1/3 cup mayonnaise3 Tbsp. fresh lemon juice (from 1 lemon)2 Tbsp. thinly sliced chives2/4 tsp. kosher salt1/4 tsp. ground white pepperToasted baguette slices, for serving1.Combine wine and shallot in a large saucepan, and bring to a boil over medium high. Reduce heat to medium low, and simmer until shallots are tender, about 2 minutes. Add salmon fillet pieces, and cook until just barely opaque, 2 to 3 minutes. Pour through a fine-mesh strainer, reserving salmon and shallot; discard poaching liquid.2.Line a baking sheet with a kitchen towel or a paper towel; spread salmon-and-shallot mixture over towel. Place baking sheet in refrigerator, and cool completely, about 20 minutes.3.Gently stir together poached salmon mixture, smoke salmon, mayonnaise, lemon juice, chives, salt and pepper in a medium bowl. (Be careful not to overmix.) Serve with toasted baguette slices.Serves:8Active time:15 minutesTotaltime:40 minutes
The award-winning chef — who is hosting his annual Cayman Cookout on Grand Cayman Jan. 15-20 — shares a recipe for rillette, a light but rich-tasting French spread
Eric Ripert’s Smoked Salmon Dip with Chives
2 cups dry white wine1 Tbsp. finely chopped shallot (from 1 shallot)1 lb. skinless salmon fillet, cut into 1-in. pieces3 oz. smoked salmon, flaked1/3 cup mayonnaise3 Tbsp. fresh lemon juice (from 1 lemon)2 Tbsp. thinly sliced chives2/4 tsp. kosher salt1/4 tsp. ground white pepperToasted baguette slices, for serving
1.Combine wine and shallot in a large saucepan, and bring to a boil over medium high. Reduce heat to medium low, and simmer until shallots are tender, about 2 minutes. Add salmon fillet pieces, and cook until just barely opaque, 2 to 3 minutes. Pour through a fine-mesh strainer, reserving salmon and shallot; discard poaching liquid.2.Line a baking sheet with a kitchen towel or a paper towel; spread salmon-and-shallot mixture over towel. Place baking sheet in refrigerator, and cool completely, about 20 minutes.3.Gently stir together poached salmon mixture, smoke salmon, mayonnaise, lemon juice, chives, salt and pepper in a medium bowl. (Be careful not to overmix.) Serve with toasted baguette slices.
Serves:8Active time:15 minutesTotaltime:40 minutes
source: people.com
