The dish was originally created by Le Bernardin’s co-owners, Maguy Le Coze and her brother, Gilbert. Eric Ripert continues the tradition of serving before each meal. I confess, my own version isn't quite as good as the one I sampled at Le Bernardin, but I'm sure ER could out cook me any day of the week. I served it in an espresso cup, along with toast, and followed with some soup for a light lunch. Making your own mayonnaise is essential!
Bon appetit and XOXO Eric.
Salmon Rillette (via Departures)
2 cups dry white wine
1 tablespoon minced shallots
1 pound fresh boneless, skinless salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced fresh chives
1/2 cup mayonnaise (see recipe below)
3 tablespoons fresh lemon juice
Fine sea salt and freshly ground white pepper
Toasted baguette slices
1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat for about 2 minutes, until the shallots are tender. Add the salmon pieces and poach for about 2 to 3 minutes, until they are barely opaque. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
2. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives and some of the mayonnaise and lemon juice in a stainless-steel bowl. Use the mayonnaise and lemon juice sparingly so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined—do not over-mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.
Makes 1/2 cup
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
Fine sea salt and freshly ground white pepper to taste
1/2 cup canola oil
1. Combine the egg yolk, mustard, vinegar and lemon juice in a small bowl. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
2. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and that it comes together as a thick emulsion. Transfer to a tightly sealed container and store under refrigeration for up to one week.