Lena Freeman | Fri, Feb 10, 23

This dish pairs perfectly with our 2021 Pinot Gris

• 2 cups white wine
• 2 tablespoons minced shallots
• 1-pound fresh, skinned salmon fillet cut into 1-inch pieces
• 3 ounces smoked salmon diced
• 2 tablespoons thinly sliced chives
• 6 tablespoons mayonnaise
• 2 to 3 tablespoons fresh lemon juice
• Sea salt and freshly ground pepper
• Toasted baguette slices for serving

Instructions

1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
2. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
3. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless-steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
4. Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season with salt and pepper. Serve cold with toasted baguette slices.
5. Can be made 1 day in advance and covered and chilled until needed.